Slow Cooker Chicken Tortilla Soup

5 of 5
(11 ratings)
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A slow cooker chicken tortilla soup recipe with chicken thighs, Southwest mixed vegetables, zesty tomatoes, spices and fresh lime juice

  • PAM® Original No-Stick Cooking Spray
  • 1-1/2 pounds boneless skinless chicken thighs
  • 2 cups frozen Southwest mixed vegetables (corn, black beans, red peppers)
  • 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
  • 1 tablespoon ground chipotle chili pepper
  • 1-1/2 teaspoons ground cumin
  • 4 cups chicken broth
  • 1/4 cup fresh lime juice
  • Tortilla strips, diced avocado and chopped cilantro, optional
  1. Spray inside of 4-quart slow cooker with cooking spray. Place chicken, frozen vegetables, undrained tomatoes, chili pepper, cumin and broth in slow cooker.
  2. Cover; cook on LOW 6 to 8 hours or until chicken is tender. Remove chicken from slow cooker; pull into shreds with 2 forks. Return chicken to slow cooker. Stir in lime juice. Serve and top with tortilla strips, avocado and cilantro, if desired.
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Nutrition Information
Calories: 236 View complete nutrition information
Reviews (11)

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Overall Rating

Tamara July 31, 2016

My entire family love this recipe.

Anonymous April 17, 2016

Love this recipe. Added a little more water and some cornmeal to thicken toward the end, as well as some black beans for a heartier soup.

Anonymous February 16, 2016

this spicy little number is great for a fiesta or a cold winters day... brrrr!!!

Cathy McFarland February 02, 2016

Loved the kick. Great on a cold winter's day. Will definitely make this again. Was wonderful to throw in the slow cooker and walk away. Ran errands and came back to the whole kitchen filled with the smell of it cooking.AWESOME!!!

SandyR January 26, 2016

Great soup recipe! Every bit as good as making it completely from scratch. I made this using a shredded rotisserie chicken-more white meat than dark and a bit less chili powder. Served with sour cream, shredded Mexican Style cheese, tortilla strips and sliced green onion, this was a huge hit!

Genevieve January 21, 2016

To the person who said to put less cumin if you want to make it less "spicy"... Cumin is a woody flavor and not spicy, so it wouldn't make it less hot. Cumin is an important season used in majority of Mexican dishes and has proven to be beneficial for your health..(cholesterol levels)