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Looking for an easy, satisfying dinner you can set and forget? This slow cooker chicken tortilla soup is hearty, flavorful, and comes together with simple pantry ingredients.
It’s a family favorite—thanks to my mom—who adapted it and passed it along knowing how much I love tortilla soup.
Perfect for busy weeknights, it’s the kind of meal you can come home to and have ready with just a few simple toppings.
Ingredients & Substitutions
- Boneless, skinless chicken thighs – stay tender and flavorful (or use chicken breast)
- Carrots, thinly sliced – add a touch of natural sweetness
- Onion, chopped – builds savory flavor
- Reduced-sodium chicken broth – keeps it lighter while flavorful
- Black beans, rinsed and drained – for fiber and heartiness
- Diced tomatoes with green chiles – adds mild heat and depth
- Chili powder – classic tortilla soup flavor
- Ground cumin – warm, earthy spice
- Tortilla chips – for crunch
- Reduced-fat shredded cheese – creamy topping
- Cilantro & lime wedges (optional) – for a fresh finish
How to Make Slow Cooker Chicken Tortilla Soup
- Add chicken, carrots, onion, broth, beans, tomatoes, chili powder, and cumin to the slow cooker.
- Stir to combine, cover, and cook on LOW for 4–6 hours, until chicken is cooked through and vegetables are tender.
- Remove chicken, chop, and return to the soup.
- Serve topped with crushed tortilla chips, cheese, cilantro, and a squeeze of lime, if desired.
Warm, comforting, and easy to customize, this soup is perfect for a simple dinner, meal prep, or leftovers for lunch the next day.
Calories and WW Points
According to my calculations, each 1 cup serving has 290 calories and 2 WW Points.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
7 PointsPlus (Old plan)
Recipe Notes
A squeeze of fresh lime and a sprinkle of cilantro really brighten the flavors, so don’t skip them if you can.
If you’ve made this Slow Cooker Chicken Tortilla Soup, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Mom’s Slow Cooker Chicken Tortilla Soup with Black Beans
Ingredients
- 4 boneless, skinless chicken thighs (1 pound)
- 2 carrots, cut diagonally into thin slices
- 1 onion, chopped
- 2 cans (14-1/2 ounces each) reduced sodium chicken broth
- 1 can (14-1/2 ounces) black beans, rinsed and drained
- 1 can (10 ounces) diced tomatoes and green chiles, undrained
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 4 cups tortilla chips
- 3/4 cup Mexican style shredded reduced fat cheese
- Cilantro and lime wedges (for serving, if desired)
Instructions
- Ideal slow cooker size: 4- to 5-Quart.
- Place chicken in a slow cooker.
- Add the carrots, onion, chicken broth, black beans, tomatoes, chili powder and cumin.
- Stir to combine.
- Cover and cook on LOW for 4 to 6 hours or until the chicken is cooked through and vegetables are tender.
- Use a slotted spoon to remove chicken from the slow cooker. Cool slightly. Coarsely chop the chicken and then stir it back into the soup.
- Crush the chips coarsely.
- To serve, place in bowls and top with tortilla chips and cheese.
- Garnish with cilantro and serve with lime wedges, if desired
Notes
(Must be logged into WW on a smartphone or tablet.) 7 PointsPlus (Old plan)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Easy WW-Friendly Soup Recipes
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Do you cook the chicken first?
Hi Casie, No, you don’t need to cook the chicken first. Hope this helps. Thanks. Martha
Sounds delicious. Can’t wait to try this one!
Crock Pot Chicken Tortilla Soup w/Black Beans….simply amazing. Yummy for the whole family! Thank you very much!
Glad you liked it Amme 🙂