Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup

This is the easiest soup you can make in the Crock Pot. Hands. Down.  I’m really not sure where I got the original recipe for this one, but I’ve adapted it slightly over time to make it even easier… if that’s possible.


  • 1 lb chicken breasts
  • 1 diced onion
  • 1 can red kidney beans, drained
  • 1 can black beans, drained
  • 1 can whole kernel corn, drained
  • 2 cans Ro-Tel tomatoes (I prefer cilantro lime for extra flavor, but original is great, too!)
  • 2 cans chicken broth
  • 1 pack taco seasoning
  • fresh or dried cilantro

For Serving

  • shredded cheese of choice (I use Mexican blend or cheddar)
  • sour cream
  • tortilla strips or crushed tortilla chips


  1. Mix all ingredients in crock pot.  Add chicken breasts to top of mixture.
  2. Cook on low 6-8 hours or high 2-4 hours until chicken is thoroughly cooked to an internal temperature of 165 degrees F.
  3. Serve with shredded cheese, sour cream, and tortilla strips or crushed tortilla chips.

To make life REALLY easy on a busy weekday, here are my tips:

  • Use frozen chicken breast-they cook great in this soup from frozen!
  • Use frozen diced onion instead of chopping a fresh onion.  This is my favorite substitute in a lot of meals-it cuts back on so much time and cleanup.
  • Use dried cilantro instead of chopping fresh.  I hardly ever keep fresh cilantro on hand anymore and this saves on grocery shopping and chopping!

Hope you enjoy this easy, hearty meal as much as our family does!


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