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Overhead shot of slow cooker southwestern chicken tortilla soup with tortilla chips and sour cream with fresh cilantro.
Review Recipe
5 from 1 vote

Easy Slow Cooker Chicken Tortilla Soup

This One-Pot Southwestern slow cooker chicken tortilla soup is infused with herbaceous cilantro, smokey chili powder, a bit of spice from green chile peppers, tomatoes, corn, black beans, onions, and chicken.
Course Main Course
Cuisine American, Mexican
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 8
Calories 297kcal


  • 2 pounds chicken breast
  • 1 medium onion finely chopped
  • 2 teaspoon chili powder
  • 28 ounces crushed tomatoes
  • 24 ounces chicken broth
  • 15 ounces kernel corn drained
  • 4 ounces green chilis diced
  • 15 ounces black beans drained
  • 1/4 cup cilantro freshly chopped


  • Add all of your ingredients into the slow cooker and then cook on low for 6 hours.
  • Once finished cooking, scoop into serving bowls and serve with tortilla chips, sour cream, cheese, avocado, or any of your favorite toppings.


You'll want to store any leftover soup in an airtight container in the fridge for up to 4 days.
You can use your crock pot to reheat this soup or just place it in a pot on the stove over low heat until heated through.
If you want to speed up your heating time, you can use a microwave.


Calories: 297kcal | Carbohydrates: 34g | Protein: 33g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 631mg | Potassium: 1115mg | Fiber: 9g | Sugar: 8g | Vitamin A: 574IU | Vitamin C: 22mg | Calcium: 66mg | Iron: 3mg
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
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