Slow Cooker Chicken Tortilla Soup Recipe

Slow Cooker Chicken Tortilla Soup Recipe

How To Make Slow Cooker Chicken Tortilla Soup

Bursting with Mexican flavors, slow cooker chicken tortilla soup is a delicious comfort dish. Pasilla chile peppers add deep, earthy flavors to the soup.

Preparation: 10 minutes
Cooking: 4 hours
Total: 4 hours 10 minutes



  • 2boneless skinless chicken breastsabout 1 pound
  • 4cupsgood-quality chicken stock
  • 14ozblack beansrinsed and drained
  • 14ozfire-roasted diced tomatoeswith juice
  • 15ozcanned whole-kernel corndrained
  • 4ozcanned diced green chiles
  • 4garlic clovesminced
  • 2dried pasilla chile peppersnegro
  • 1white onionpeeled and diced
  • 2tspground cumin
  • 1tspsaltor more/less to taste
  • fresh lime wedges


  1. Add all ingredients to a slow cooker, and stir to combine.

  2. Cook for 3 to 4 hours on High or 6 to 8 hours on Low, until the chicken is cooked through and shreds easily. Use two forks to shred the chicken. Remove the pasilla chile(s), and discard.

  3. Serve warm with a squeeze of fresh lime juice, and topped with garnishes if desired.

  4. Refrigerate the soup in a sealed container for up to 4 days or freeze it for up to 3 months.


  • Calories: 368.07kcal
  • Fat: 5.01g
  • Saturated Fat: 1.17g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 1.56g
  • Polyunsaturated Fat: 1.23g
  • Carbohydrates: 51.55g
  • Fiber: 10.69g
  • Sugar: 8.97g
  • Protein: 31.90g
  • Cholesterol: 53.24mg
  • Sodium: 619.61mg
  • Calcium: 106.28mg
  • Potassium: 1426.20mg
  • Iron: 4.32mg
  • Vitamin A: 27.42µg
  • Vitamin C: 35.22mg
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