Family Recipe Book

Slow-Cooker Chicken Tortilla Soup

6 servings


5 hours 15 minutes

total time


1 lb. boneless skinless chicken breasts

1 (15-oz.) can black beans, rinsed

1 c. frozen corn

2 bell peppers, chopped

1 white onion, chopped

1 (15-oz.) can fire-roasted tomatoes

1/4 c. freshly chopped cilantro, plus more for garnish

3 cloves garlic, minced

1 tbsp. ground cumin

1 tbsp. chili powder

1 tsp. kosher salt

2 c. low-sodium chicken broth

1 c. shredded Monterey jack

1 tbsp. extra-virgin olive oil

3 small corn tortillas, cut into strips

Sliced avocado, for serving

Sour cream, for serving

Lime wedges, for serving


In a large slow cooker, combine chicken, black beans, corn, peppers, onion, fire-roasted tomatoes, cilantro, garlic, cumin, chili powder, salt, and chicken broth.

Cover and cook on low until chicken is cooked and falling apart, 5 to 6 hours.

Shred chicken with a fork, then top soup with Monterey Jack and cover to let melt, 5 minutes more.

Meanwhile, make tortilla crisps: In a large skillet over medium heat, heat oil. Add tortilla strips and cook until crispy and golden, 3 minutes. Transfer to a paper towel-lined plate and season with salt.

Serve soup topped with tortilla crisps, avocado, sour cream, cilantro, and lime.


Made this recipe tonight and it was great!!


Serving Size




Total Fat

14 g

Saturated Fat

5 g

Unsaturated Fat


Trans Fat

0 g


73 mg


715 mg

Total Carbohydrate

22 g

Dietary Fiber

10 g

Total Sugars

6 g


31 g

6 servings


5 hours 15 minutes

total time
Start Cooking