Chicken Tortilla Soup in the Slow Cooker Recipe -
Chicken Tortilla Soup in the Slow Cooker Recipe
  • READY IN 4+ hrs

Chicken Tortilla Soup in the Slow Cooker

Recipe by  

"Delicious and easy to make. You can spice it up as much as you want with hot sauce. Serve with tortilla chips."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    15 mins
  • COOK

    4 hrs 10 mins

    4 hrs 25 mins


  1. Heat olive oil in a skillet over medium-high heat. Cook and stir chicken and onion in hot oil until the chicken is no longer pink in the center and the juices run clear, 7 to 10 minutes.
  2. Stir refried beans, corn, chicken broth, taco seasoning, picante sauce, and garlic powder together in a slow cooker; add the chicken and onion mixture.
  3. Cook on Low until the chicken pulls apart easily with 2 forks, 3 to 5 hours. Shred chicken in the soup with 2 forks. Continue cooking for 1 hour more. Ladle into bowls and top with Cheddar cheese.
Kitchen-Friendly View


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews More Reviews

Most Helpful Positive Review
Jan 12, 2014

YUMMM..... One alteration; since the refried bean selection was more of a puree or paste, I subbed one can of refried with a can of black beans. I lean towards the spicy side but the flavor was so good I didn't bother to add hot sauce or jalapenos as I originally thought I might. Also didn't bother with the cheese, it's that good. Those who shy away from spicy (my wife) can add a dollop of sour cream.

Most Helpful Critical Review
Jan 29, 2015

It was definitely missing something so I topped with it with cheese, tortilla chips and sour cream. It was better. I think rice would be a good addition.

Sep 30, 2013

This is quite close to how I make Tortilla Soup and it's great. The beans make the soup thick and filling and the spiciness is tangy and warm.

Nov 04, 2013

We had a groups friends over for lunch including one friend from Mexico and everyone was raving about it. Definitely a keeper recipe.

Nov 02, 2013

As I began putting the listed ingredients in the pot, I felt the ratio of refried beans and corn was a bit much. One can of each is plenty. I didn't have Picante sauce on hand, so I substituted it with a can of Rotel. I also added one can of rinsed pinto beans to replace the one can of refrieds I left out. It would have been too pastie and overpowering otherwise. This is super easy. You can add spices to your liking. Overall, it was good with minor changes.

Dec 30, 2013

Delicious! I made it on the stovetop instead of crock pot. Also threw in two uncooked chicken breasts and brought it up to boil then simmer for 1 1/2 hours. The enchilada sauce is what makes this recipe. I used Gebhardt, my favorite. Didn't use water, used a quart of homemade chicken stock I had on hand. Great recipe, thanks.

Oct 20, 2013

This was amazing! We even tried it with left over spare rib meat instead of chicken...and it was incredible!

Jan 03, 2015

Had to give this one a 5. I did sub one can of black beans for a can of refried. It was a little in the spicy side for my 7 year old but added some sour cream to hers and she loved it! Anything I can get this kid to eat deserves a 5


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  • Calories
  • 242 kcal
  • 12%
  • Carbohydrates
  • 28.8 g
  • 9%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 7.4 g
  • 11%
  • Fiber
  • 5.6 g
  • 22%
  • Protein
  • 16.7 g
  • 33%
  • Sodium
  • 958 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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