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Chicken Tortilla Soup
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4.75 from 4 votes

Slow Cooker Chicken Tortilla Soup

Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings 6


  • 3 boneless skinless chicken breasts
  • 1 medium yellow onion chopped
  • 3 teaspoons minced garlic
  • 8 cups chicken broth
  • 1 4 ounce can diced green chilies
  • 2 cans 10.5 ounces each Rotel diced tomatoes w/ green chilies, undrained
  • 1 29 ounce can Pureed or Crushed Tomatoes
  • 1/2 teaspoon chili powder
  • 2 teaspoon cumin
  • 2 teaspoons taco seasoning
  • 1 15 ounce can black beans, rinsed then drained


  • Place chicken breasts in the bottom of a greased 7 quart slow cooker. Place all remaining ingredients over chicken. Stir to combine. Cover with lid and cook on low heat 6 hours or high heat for 4 hours. Carefully remove chicken from slow cooker and place on a large plate or platter. Shred with two forks.
  • Place shredded chicken back in slow cooker and stir to combine.
  • Serve soup warm with favorite toppings: cheese, tortilla strips, sour cream, etc.


TO FREEZE: Place cooled soup in two large freezer ziplock bags. Place in freezer. To reheat, place frozen soup in a large crock pot or slow cooker. Cover with lid. Cook on the low heat setting for 3 to 4 hours or until fully warmed through.
OR you can reheat on the stovetop in a large pot over medium heat until warmed through.