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Slow Cooker Chicken Chili Tortilla Soup

Servings 8
Calories 217 kcal


Soup Ingredients

  • 1 pound skinless boneless chicken breasts or thighs
  • 15 ounces fire roasted chopped tomatoes
  • 15 ounces black beans rinsed and drained
  • 1 onion chopped
  • 1 red bell pepper chopped
  • 3 cloves garlic minced
  • 2 cups low sodium chicken broth
  • 1 pack chili seasoning
  • 1 cup frozen corn

Corn Tortilla Strips

  • 4 corn tortillas
  • olive oil for brushing on tortillas


  • lime wedges
  • fresh avocado diced
  • fresh cilantro leaves chopped


Make Soup

  1. Place soup ingredients in slow cooker and mix together. Cover and cook on high for 4 hours; remove chicken and shred; return to pot.

Corn Tortilla Strips

  1. Preheat oven to 400 degrees. Lightly brush both sides of corn tortillas with oil; cut tortillas into strips and place on baking sheet in single layer; bake 8-10 minutes until browned and crisp (be careful, they brown and burn quickly after about 8 minutes).

To Serve

  1. Ladle soup into bowls; top with avocado, cilantro, tortilla strips and a squeeze of lime juice.
Nutrition Facts
Slow Cooker Chicken Chili Tortilla Soup
Amount Per Serving
Calories 217 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 54mg18%
Sodium 153mg7%
Potassium 619mg18%
Carbohydrates 29g10%
Fiber 7g29%
Sugar 3g3%
Protein 19g38%
Vitamin A 603IU12%
Vitamin C 27mg33%
Calcium 54mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.