Slow Cooker Chicken Tortilla Soup

This is one of our favorite soup recipes! Just prep it the night before and you can have it completely ready the next night without any extra work! It’s great for busy nights–especially during school and extracurricular nights. Try our slow cooker Skinny Vegetarian Chipotle Chili with Black Beans for another night when cooking isn’t an option!

Slow Cooker Chicken Tortilla Soup

Skinny Slow Cooker Chicken Tortilla Soup

Prep time: 15-20 minutes

Cook time: 4 hours on high or 8 hours on low

Yield: 6 servings

Serving size: 1/6 recipe


  • 16 oz boneless, skinless chicken breasts
  • 2 Tbsp minced garlic
  • 1 cup onion, chopped
  • 16 oz can reduced-sodium black beans, drained + rinsed
  • 16 oz can kidney beans, drained + rinsed
  • 8 oz can tomato paste
  • 10 oz package of yellow corn, frozen
  • 2 — 10 oz cans Ro*Tel® diced tomatoes with chilies
  • 1 packet reduced-sodium taco seasoning
  • 1 Tbsp chili powder
  • 32 oz reduced-sodium chicken broth
  • 20 unsalted corn tortilla chips
  • Optional toppings*:
  • reduced-fat sour cream
  • sliced Jalapeño peppers
  • avocado
  • reduced-fat Mexican shredded cheese
  • cilantro, chopped
  • lime wedges
  • *Optional toppings are not included in nutritional calculations.


  1. Place chicken on the bottom of the slow cooker. Add remaining ingredients.
  2. Cook on high for 4 hours or on low for 8 hours.
  3. Remove chicken breasts and shred with a fork, return to slow cooker and mix well. Spoon soup into bowls and top with crumbled tortilla chips. Add optional toppings, if desired.

Nutrition Information

Per Serving (1/6 recipe):

Calories: 389

Calories from fat: 55

Fat: 6g

Saturated Fat: 1g

Cholesterol: 43mg

Sodium: 1795mg

Carbohydrates: 52g

Fiber: 13g

Sugar 16g

Protein: 31g

Calcium: 11%

Iron: 19%

WWP+: 9