Go Back

Slow Cooker Chicken Tortilla Soup

A hearty, family-friendly soup with tender chicken, vibrant vegetables, and warm Mexican spices that cooks hands-free in the slow cooker
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 minutes
Servings: 4
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 4 cups chicken broth
  • 1 packet taco seasoning
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • salt and pepper to taste
  • 1/2 cup cream cheese, softened
  • tortilla strips, shredded cheese, avocado, and lime wedges for serving

Method
 

  1. Place chicken breasts in your slow cooker first. Add diced tomatoes, black beans, corn, onion, bell pepper, and minced garlic.
  2. Sprinkle taco seasoning, cumin, and chili powder evenly over the ingredients. Pour chicken broth until everything is covered by about an inch.
  3. Cover and cook on low for 6 hours or high for 3 hours.
  4. Carefully remove chicken breasts using tongs. Shred using two forks on a cutting board, then return the shredded chicken to the slow cooker.
  5. Stir in softened cream cheese during the final 15 minutes of cooking. Taste and adjust seasoning with salt and pepper as needed.
  6. Serve with tortilla strips, shredded cheese, avocado, and lime wedges.

Notes

Prep vegetables the night before for 5-minute morning assembly. Don't add cream cheese too early as it can curdle. Avoid opening slow cooker frequently. Refrigerate leftovers up to 4 days or freeze up to 3 months. Reheat gently with splash of broth if needed.