Slow-Cooker Chicken Tortilla Soup – Cleveland Clinic

Chicken tortilla soup.

This no-fuss Mexican recipe is flavorful, filling and easy to make — just let your slow cooker do the work! Plus, it’s a great source of lean protein and fiber — and a hit with the kids!

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Ingredients

4 boneless, skinless chicken breasts (about 1 pound)
2 15-ounce cans salt-free diced tomatoes with basil, garlic and oregano
1 can chopped mild green chilies (drained)
1 15-ounce can no salt added black beans (drained)
1 1/2 cups frozen corn
1 yellow onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
2 cups sodium-free chicken broth
Salt and pepper to taste
4 corn tortillas, sliced into 1/4-inch strips
2 tablespoons chopped fresh cilantro
1/2 cup shredded low-fat Monterey Jack cheese (about 1 tablespoon per serving)
Lime wedges

Directions

  1. Place chicken in slow cooker. Combine tomatoes, chilies, black beans, corn, onion, garlic, cumin and chicken broth in a bowl.
  2. Pour mixture over chicken. Cover and cook on high for 3 hours until chicken is tender.
  3. Remove chicken from slow cooker and shred with two forks. Return to slow cooker. Adjust seasonings, adding more broth if necessary.
  4. Just before serving, add tortillas and cilantro to slow cooker. Stir to blend.
  5. Serve in soup bowls, topping each serving with cheese and a squeeze of lime juice

Nutrition information (per serving)

Makes 6 servings
Serving = 1 1/2 cup

Calories: 336
Fat: 6 g
Saturated fat: 2 g
Protein: 34 g
Carbohydrates: 35 g
Fiber: 6 g
Sugar: 5 g
Cholesterol: 55 mg
Sodium: 238 mg
Potassium: 256 mg

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