Slow Cooker Chicken Tortilla Soup

Chicken Tortilla Soup

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Slow Cooker Chicken Tortilla Soup

This healthy recipe comes from NDSU Extension.


1 large onion, diced

1 (12.5 oz.) can chicken breast or 2-3 boneless chicken breasts

1 (15 oz.) can stewed or diced tomatoes

1 (15 oz.) can black beans, drained and rinsed

1 can (15.25 oz.) corn, drained and rinsed

1 (8 oz.) can chopped green chilies

1 (16 oz.) jar medium salsa

2 tsp. minced garlic

1/4 tsp. black pepper

1 pkt. taco seasoning

2 c. water

2 c. unsalted chicken broth


Combine all ingredients in a slow cooker and cook on low for 4 hours or high for 2 hours. Serve with tortilla chips.

If using chicken breasts, line the slow cooker with chicken. Place all other ingredients on top of chicken and stir gently to combine. Cook on low for at least 8 hours. An hour before serving, remove chicken breasts and shred with forks. Return shredded chicken to slow cooker and let cook for the remaining hour.

Makes 12 servings. Each serving has 110 calories, 1 grams (g) fat, 8 g protein, 15 g carbohydrate, 4 g fiber and 620 milligrams sodium.


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