Slow Cooker Chicken Tortilla Soup Recipe


  • 1 lb skinless chicken breast
  • 15 oz can chipotle white corn kernels, drained
  • 15 oz can diced fire roasted tomatoes, drained
  • 5 cups chicken stock
  • 1 onion, chopped
  • 1 medium green pepper, chopped
  • 1 jalapeno pepper, minced
  • 15 oz black beans, drained and rinsed
  • 4 oz can green chilies
  • 2 cloves garlic, minced
  • 2 tsp chili powder
  • 2 tsp cumin
  • 1 cup heavy cream
  • Monterrey Jack cheese, shredded
  • Tortilla strips



To your slow cooker add all ingredients except the cream, Monterrey jack cheese and tortilla strips. Cook on high for 4 hours or low for 8 hours.

Prior to serving, remove chicken breasts and shred by hand or with your mixer.

Return shredded seasoned chicken to slow cooker bowl. Add the heavy cream and stir gently.

To serve, divide among bowls and top with a generous helping of shredded cheese and tortilla strips.