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Easy Slow Cooker Chicken Tortilla Soup Recipe with10 minutes of prep work! Hearty, flavorful, and full of chicken, tomatoes, chiles, black beans, corn, low sodium Swanson chicken broth and spices!

Easy Chicken Tortilla Soup in the Slow Cooker

The Best Chicken Tortilla Soup Recipe made in the slow cooker with fresh chicken, tomatoes, chiles, black beans, corn, onions, low sodium chicken broth and spices!

Course Soup
Prep Time 10 minutes
Cook Time 6 hours
Total Time 7 hours 20 minutes
Servings 7 servings
Author Maggie Roush

Ingredients

  • 1 Skinless Boneless Chicken Breasts (add more chicken for leftovers if desired)
  • 28-32 oz Chicken Broth (I use Low Sodium Swanson Chicken Broth)
  • 2 cans Rotel Original
  • 2 cans Black Beans (drained)
  • 1 can Fresh Kernel Corn (drained)
  • 1 Small Onion, diced
  • 1 tbsp Chili Powder
  • 1 tbsp Cumin
  • 1 tbsp Garlic Powder
  • Tortilla Chip Strips or Tortilla Chips

Suggested Toppings

  • Mexican Blend Cheese
  • Sour Cream
  • Cilantro
  • Green Onions, chopped

Instructions

  1. Add Rotel, black beans, corn, chopped onion, spices, and chicken broth in slow cooker.

  2. Place the cleaned chicken onto the top of the ingredients. Make sure most of the chicken is submerged in the broth.

  3. Cook on low for 8 hours or on high for 6 hours.

  4. About 30 minutes before you eat, take out the chicken and shred. The chicken should just fall apart. Put the shredded chicken back in the pot, stir, and let it cook on low until you are ready to eat. 

  5. Add Tortilla Chips and any other desired toppings and enjoy!