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Slow Cooker Chicken Tortilla Soup

This Slow Cooker Chicken Tortilla Soup Recipe is AMAZING. If you love Mexican food, this is your kind of soup! Can be made on the stove too!
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Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 6
Author: Lauren Greutman


  • 4 boneless skinless chicken thighs or 1 1/2 -2 boneless skinless chicken breasts
  • 1/2 onion chopped
  • 3/4 cup black beans rinsed (about half of a 15 oz can)
  • 1/2 cup Rotel or diced tomatoes with chilis
  • 2 cloves garlic minced or pressed
  • 1 Tbsp chili powder
  • 2 tsp cumin
  • 1 Tbsp paprika
  • 1 1/2 tsp salt
  • Juice from 1 lime
  • 4 chicken bouillon cubes + 4 cups water or 4 cups chicken broth
  • 1/4 cup all-purpose flour + 1 cup water
  • 3 Tbsp corn starch + 1/4 cup water
  • Cilantro avocado, tortilla chips and sour cream as garnish.


  • Combine chicken, beans, tomatoes/chilis, lime juice, onion, garlic and spices in the slow cooker.
  • Whisk flour with 1 cup of water and add to the slow cooker.
  • Add the other 4 cups of water.
  • Cook on high for 4 hours (or medium for 6, low for 8) *To cook on the stove top, add an additional half cup of water, and simmer for an hour over low heat.
  • Shred chicken.
  • In a small sauce pan, whisk 3 Tbsp of cornstarch with 1/4 cup of water.
  • Once it's nicely mixed, add 1 cup of the liquid from the soup to the sauce pan and heat over medium heat. Once it starts to bubble, it will thicken right up very quickly.
  • Add it back to the soup and mix it in well with a spoon or the whisk.
  • Serve with crushed tortilla chips, cilantro, and sour cream.