Slow Cooker Sunday – Chicken Tortilla Soup

slow cooker sunday chicken tortilla soup

Ahhh… Sundays!

For us, it’s definitely filled with family and food!

Life is so crazy during the week, that I aim for as “stress-free” a Sunday as possible, which brings me to “Slow Cooker Sunday”. That big pot is a metaphor for a lazy Sunday afternoon if I ever saw one!

After church, we usually have a nice breakfast, then hit the beach or just come home and chill. Somewhere in there I begin to think about my week ahead and make my meal plan. This week, after perusing Pinterest a bit, I decided to try making Chicken Tortilla Soup in the Crock-Pot (which came out SO great, I might add).

A little Slow Cooker Sunday trivia: I was always curious what the difference was between a slow cooker and a Crock-Pot. Turns out that Crock-Pot is just a brand name (like Kleenex is for tissue). Go figure! I learned something new today (thanks, Google).

Moving right along…

Being that Sunday is also meal prep day to get things ready for the week ahead, the kitchen is a busy place (During the week I generally avoid cooking like it’s the plague) and often whatever I make in the Crock-Pot/slow cooker is about to do double duty and furnish multiple meals.

If I’m ULTRA-organized, I have in mind what I want to make way before Sunday afternoon, so I don’t have go make a special trip to the store on my “day of rest”. And if I’m REALLY on point, I’ll get my Crock-Pot going before leaving for church in the morning, so all we come home to is the wafting aroma of dinner. Honestly, that doesn’t always happen, but oh well.

Anyway, I thought this one came out pretty good so I’ll share the recipe with you here. I like not-too-spicy, so feel free to improvise. It’s soup, so generally, you can’t go wrong. Have fun, and if you try it, I’d love to hear how yours came out!

Slow Cooker Sunday: Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup
Prep time
Cook time
Total time
Serves: 6-8 bowls
  • Soup:
  • 1 pound boneless, skinless chicken breasts (I used leftover Costco Rotisserie Chicken)
  • 1 small onion, diced
  • 12 oz. frozen corn
  • 15 oz. can reduced sodium black beans, rinsed and drained
  • 8-ounce can tomato paste (tomato sauce is fine, too)
  • 2 10 oz. cans of Ro-Tel Original Mile Diced Tomatoes & Green Chilies
  • 1 oz. taco seasoning (low sodium, if possible)
  • 32 oz. chicken broth (low sodium)
  • 3-4 soft corn tortillas, cut into strips
  • Toppings: avocado slices, shredded cheese (Mexican blend), chopped cilantro and lime wedges, if desired
  1. Place all soup ingredients into the slow cooker and combine (tip: shred chicken as much as possible before placing into pot to save having to do it later).
  2. Cover and cook for 4 hours on high or 8 hours on low.
  3. During last 30 min, add the corn tortilla strips (you can use crispy ones later as a topping if you wish).
  4. Remove the chicken and shred any big pieces.
  5. Return the shredded chicken to the slow cooker and mix well.
  6. Serve in bowls and garnish with toppings.

Notice my recipe doesn’t list any nutrition facts? That’s because I haven’t the slightest idea, LOL – I combined several recipes from Pinterest and other sites, so honestly, who knows? All I know is I looked for something easy and fast and that contained ingredients that my son and I would like. :) And it came out delish! Just watch your portion size, and your sodium level, I’d say. For example, the taco seasoning can probably be replicated without using a store-packaged product.

We just ate up our soup and loved every bite!

To give my all my sources credit, here is a list of lots of my favorite sites where I often go for ideas, and who have great chicken tortilla soup ideas.

Enjoy, and have a great week! Until next Slow Cooker Sunday…

laurie signature



P.S. One of our favorite ways to eat the leftovers is with tortilla chips, either crushed inside the soup as a topping, or as a nacho “scooper”. YUM!

P.P.S. We had LOTS of leftovers. I should probably half my recipe next time. :)


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