Slow Cooker Chicken Tortilla Soup

Chicken, beans, corn, salsa, and broth simmer into a slow-cooker tortilla soup. Finish with lime and crisp tortilla chips at the table.

The measured recipe and complete sequence are in the card below. Read the method once before starting, then keep the ingredients close by.

What you need

Gather and measure the ingredients before turning on the cooker. Keep optional adjustments small so the finished texture remains predictable.

• 1 ½ pounds chicken breasts
• 1 (16-ounce) jar salsa (mild or medium*)
• 5 cups chicken broth
• 3 tablespoons homemade taco seasoning*
• ½ teaspoon salt (to taste)
• 1 (15.5-ounce) can black beans (rinsed and drained)
• 1 (15.5-ounce) can corn (drained)
• 3 tablespoons lime juice (or lemon juice)
• Tortilla chips (optional)
• Cilantro (optional)
• Green Onions (optional)
• Avocado

How to prepare it

This is a mostly hands-off soup. Wait until the chicken is fully cooked before shredding, then give the pieces time to absorb the broth; hold crunchy toppings until serving.

The order matters: prepare the base first, add the remaining ingredients, then use the cooker time in the card. Check the final texture and seasoning before serving.

Serving and storage

Serve hot. Refrigerate the soup and store tortilla chips separately so they remain crisp.

Frequently asked questions

Can I use frozen corn?

Yes; add it with the other slow-cooker ingredients.

How can I keep the chips crisp?

Add them to individual bowls just before eating.

Conclusion

The card below keeps the ingredient amounts, cooker setting and timing together. Use the visual doneness cues in addition to the clock.

Recipe card

Slow Cooker Chicken Tortilla Soup

Print Recipe

Chicken, beans, corn, salsa, and broth simmer into a slow-cooker tortilla soup. Finish with lime and crisp tortilla chips at the table.

• Author: Maya Collins
• Prep Time: 10 mins
• Cook Time: 360 mins
• Total Time: 370 mins
• Yield: 8 1x
• Cuisine: Mexican-inspired

Ingredients

Scale 1x2x3x

• 1 ½ pounds chicken breasts
• 1 (16-ounce) jar salsa (mild or medium*)
• 5 cups chicken broth
• 3 tablespoons homemade taco seasoning*
• ½ teaspoon salt (to taste)
• 1 (15.5-ounce) can black beans (rinsed and drained)
• 1 (15.5-ounce) can corn (drained)
• 3 tablespoons lime juice (or lemon juice)
• Tortilla chips (optional)
• Cilantro (optional)
• Green Onions (optional)
• Avocado

Instructions

1. Place chicken, salsa, broth, taco seasoning, beans, and corn in the slow cooker.
2. Cover and cook on Low for 6–8 hours or High for 4–6 hours, until the chicken reaches 165°F.
3. Shred the chicken and return it to the pot for about 30 minutes.
4. Stir in lime juice, taste for salt, and serve with chips, cilantro, green onions, or avocado.