Soups & Salads

Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup is the no-fuss way to warm up!

Difficulty Easy
Serves 5
Prep Time 15 min
Cook Time 6 hours
2 1/2 (14.5 oz) cans low-sodium chicken broth (4 1/2 cups)
1 (14.5 oz) can Pickwell Farms petite diced tomatoes
1 1/4 cups finely chopped yellow onion
3 cloves garlic, minced
1 Tbsp Marcum chili powder
2 tsp Marcum ground cumin
3/4 tsp Marcum paprika
1/2 tsp Marcum ground coriander
Salt and freshly ground black pepper , to taste
1 1/2 lbs boneless skinless chicken breasts
1 (14.5 oz) can Wylwood black beans, drained and rinsed
1 1/2 cups frozen corn
1 Tbsp fresh lime juice
1/4 cup chopped fresh cilantro
Topping: Tortilla chips, shredded cheddar or monterey jack cheese, diced avocado, diced roma tomatoes, and/or sour cream


Healthy Swap: Swap out your sour cream with original greek yogurt (you wont even notice a difference in taste!)


  1. Pour chicken broth and diced tomatoes into a slow cooker. Add onion, garlic, chili powder, cumin, paprika, coriander and season with salt and pepper to taste. Add chicken breasts then cover with lid and cook on LOW heat 6 hours, or until chicken is coo
  2. Remove chicken and shred, then return to slow cooker along with black beans, corn, cilantro and lime juice, stir. Allow to cook until heated through.
  3. Serve with tortilla strips and cheese and other optional ingredients.