Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup

Cook Time: 4 hours

Yield: 8-10 servings

Slow Cooker Chicken Tortilla Soup


  • 1lb Chicken breast, trimmed
  • 15oz can sweet whole corn kernels, drained
  • 15oz can diced tomatoes with green chiles, drained
  • 5 cups chicken broth
  • ¾ cup onion, chopped
  • 1 small yellow bell pepper, chopped
  • 1 small red bell pepper, chopped
  • 1 small orange bell pepper, chopped
  • 2 cloves garlic, minced
  • ¼ tsp chili powder
  • 1 ½ tsp salt, divided
  • 1 tsp fresh ground pepper, divided
  • Monterey Jack cheese, shredded
  • Seasoned tortilla strips


  1. Add chicken breasts, corn, tomatoes, chicken broth, onion, bell peppers, garlic, and chili powder. Also add 1 teaspoon salt, and ¾ teaspoon ground pepper. Cook on high for 4 hours, or on low for 8 hours.
  2. Prior to serving, remove chicken breasts. Transfer to the bowl of a stand mixer fitted with a paddle attachment for easy shredding. If you don't have a stand mixer with a paddle attachment you can shred the chicken by hand.
  3. Season the chicken with ½ teaspoon salt, and ¼ teaspoon ground pepper. Return shredded seasoned chicken to slow cooker bowl. Stir gently.
  4. If serving immediately, divide among bowls. Top with a generous helping of shredded cheese and seasoned tortilla strips.
  5. Soup may be stored in the fridge for up to several days. If freezing, label containers well with soup name, and date.
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