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Chicken Tortilla Soup in the Slow Cooker


"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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4 h 25 m servings 242 cals
Original recipe yields 12 servings


  • Calories:
  • 242 kcal
  • 12%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 28.8g
  • 9%
  • Protein:
  • 16.7 g
  • 33%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 958 mg
  • 38%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


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

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Read all reviews 51
  1. 61 Ratings

Most helpful positive review

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...

Most helpful critical review

I ended up doubling the chicken broth and picante sauce to make it a more soupy consistency. The end result was very good and I will make it again.

Most helpful
Most positive
Least positive

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...

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.

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 t...

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

I made this recipe as written with a couple of exceptions. Being we prefer a soupier soup we followed one reviewers suggestion and double the amount of chicken broth. I cut the chicken breasts i...

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 ...

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 substitute...

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

I cut up chicken breasts and put them in the slow cooker instead of cooking them on the stove. Saved lots of time. Even my husband liked it and he claims to not like refried beans. I ate mine wi...