Slow Cooker Chicken Tortilla Soup

Sharon Whitley


Cooler temperatures means soup is on the menu. This is easy and good. Love the freedom of the slow cooker.


☆☆☆☆☆ 0 votes

20 Min
4 Hr
Slow Cooker Crock Pot


  • 1 c
    picante sauce
  • 2 can(s)
    (10 3/4 oz) condensed cream of chicken soup
  • 1 lb
    skinless, boneless chicken breasts, cut into 1/2 inch pieces
  • 2 c
    frozen whole kernal corn
  • 1 can(s)
    black beans, rinsed and drained
  • 1
    soup can of water
  • 1 tsp
    ground cumin
  • 4
    corn tortillas (6 inch) cut into strips
  • 1 c
    shredded cheddar cheese
  • 1/3 c
    chopped fresh cilantro leaves

How to Make Slow Cooker Chicken Tortilla Soup


  1. Stir the picante sauce, soup, chicken, corn, beans, water and cumin in a 4 quart slow cooker.

    Cover and cook on Low for 4-5 hours or until the chicken is cooked through.
  2. Stir the tortilla strips, cheese and cilantro into the cooker, cover and cook for 15 minutes.

    Serve with additional cheese, if desired

Printable Recipe Card

About Slow Cooker Chicken Tortilla Soup

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Quick & Easy

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