Slow Cooker Chicken Tortilla Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
  • 2 (14.5 ounce) cans diced tomatoes
  • 3 uncooked boneless, skinless chicken breasts (about 1 pound)
  • 1½ cups chopped onion
  • 1 green bell pepper, diced
  • 1 can black beans, drained and rinsed (or about 2 cups cooked black beans)
  • 1½ cups frozen corn
  • 2 tablespoons chipotle chiles in adobo sauce (more or less according to your heat preference; we like spice)
  • 1 envelope taco seasoning (or about 3 tablespoons of your favorite taco seasoning blend
  • 3 cups low sodium chicken broth
  • tortilla chips or strips for serving
  1. Empty all ingredients into your slow cooker, stirring the seasoning around a little to combine.
  2. Cover and cook on Low for 6 hours, or High for 4 hours, checking to be sure the chicken breasts are cooked all the way through.
  3. Remove the chicken breasts from the soup, shred using 2 forks (the meat will be REALLY tender; it will just fall apart), and then stir it back in.
  4. Serve with the tortilla chips.
Recipe by Sugar Dish Me at