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Slow Cooker Chicken Tortilla Soup

This easy Slow Cooker Chicken Tortilla Soup is super easy to toss together in the morning and is the perfect meal for a chilly fall or winter evening! 

Course Soup
Cuisine Mexican
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 4 to 6
Author Janssen Bradshaw



  • 1 cup fresh or frozen corn I used two ears of fresh corn
  • 1 15- oz can diced fire-roasted tomatoes undrained
  • 1 15- oz can black beans drained
  • 1 4- oz can diced green chilies undrained
  • 2 uncooked chicken breasts frozen is fine
  • 1/2 yellow onion diced
  • 2 cloves minced garlic
  • 3 cups chicken broth
  • 1 tsp salt
  • 1/2 tsp cumin


  • Shredded cheddar or monterey jack cheese
  • Tortilla chips
  • Diced avocado
  • Sour cream
  • Squeeze of lime juice


  1. Add all the soup ingredients to your slow cooker and cook on low for 8 hours or high for 4-5 hours. Before serving, shred chicken with two forks and stir to combine. Salt and pepper to taste. Top with desired toppings.

Recipe Notes

(adapted from Lil' Luna)