Slow Cooker Chicken Tortilla Soup


As promised, here’s my recipe for my easy peasy slow cooker Chicken Tortilla Soup!


Slow Cooker Chicken Tortilla Soup

Servings ~12


3 pounds of chicken breast

1 small yellow onion diced

1-2 limes


2 tsp of minced garlic

1 serving of fajita or taco seasoning (Look at serving size listed on package and add additional seasoning to taste if desired.)

1 can of corn

1 can of black beans

3 cans of fire roasted diced tomatoes

64 ounces of low-sodium chicken broth


Place chicken breasts, diced onion, minced garlic, chicken broth, tomatoes, and seasoning in slow cooker. Cook on low about 4 hours, or until chicken is cooked. Remove chicken breasts, and using forks, shred the chicken and place it back in the broth.  Add the corn (drained) and black beans (rinsed & drained), and let cook another hour or two. Garnish with cilantro and wedge of lime and enjoy! I usually like to enjoy a few chips with mine. :)


#1 Bags of frozen chicken breasts often have solution added to them that increase the sodium levels dramatically. Reading labels, and buying fresh, all natural chicken with no antibiotic use is best.

#2 The sodium in this recipe can add up quick. So be sure to purchase low sodium versions of everything available, including the seasoning mix.

#3 This is a large batch that I purposely make to store several servings in the freezer. It freezes well and makes an easy and delicious meal in a snap! I have two slow cookers I use. Here’s the exact one I use (7 quart) for larger, double batches such as this recipe.

Hamilton Beach 7 qt Slow Cooker

#4 Feel free to add some peppers or additional spices to add some heat! Smoked paprika is a favorite of mine. :)

Nutrition Data:

Per serving

Calories 242 | Fat 2.3 g | Protein 37g | Carbs 17g | Sodium 511mg | Sugar 7.5g

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