Slow Cooker Chicken Tortilla Soup Recipe | Yummly
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Slow Cooker Chicken Tortilla Soup

Jay: "This was a favourite for the whole family. Added…" Read More
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There are so many ways to make Chicken Tortilla Soup, but what we love about this recipe is the ultimate ease of using the slow cooker and the creamy texture you get from using cream of chicken soup. This easy recipe for Slow Cooker Chicken Tortilla Soup combines simple, on-hand ingredients and some fresh toppings to create a comforting, hearty soup that is perfect for a weeknight dinner as well as for parties and gatherings.


  • 1 cup Pace® Picante Sauce
  • 2 cans Campbell’s® Cream of Chicken Soup (or 98% Fat Free Cream of Chicken Soup, 10.5 ounces per can)
  • 1 1/4 lb. skinless boneless chicken breast halves (cut into 1/2-inch pieces)
  • 2 cups frozen whole kernel corn
  • 15 oz. black beans (rinsed and drained)
  • 1 1/3 cups water
  • 1 tsp. ground cumin
  • 4 corn tortilla (6-inch, cut into strips)
  • 1 cup shredded cheddar cheese (about 4 ounces)
  • 1/3 cup chopped cilantro
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    NutritionView More

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    Calories430Calories from Fat140
    Total Fat16g25%
    Saturated Fat7g35%
    Trans Fat
    Calories from Fat140
    Total Carbohydrate39g13%
    Dietary Fiber8g32%
    Vitamin A15%
    Vitamin C10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Dave Clark 4 months ago
    Whoa... Campbell's soup??? No thanks.
    Phil C. 4 months ago
    I said No at Campbells.... No.
    Jay 4 months ago
    This was a favourite for the whole family. Added avocado as topping and saint-paulin cheese on top with sour cream.
    Minter 5 months ago
    Easy and delicious. It makes a great base but also works perfectly fine on its own. I suggest replacing the chicken breasts with thighs
    Marissa Anich 6 months ago
    delicious! i did change it a bit though. added onion, diced tomatoes, green chiles, black beans and a boullion cube for extra flavor! also used a mix of medium and hot salsa. turned out amazing!
    Jasmine A. a year ago
    This is the best soup ive ever made. My bf insisted i double the recipe and make enough so that he can eat it the whole week. The only thing i changed was using all organic ingredients instead of the Campbell's etc. And i added some chili flakes and some chopped up peppers. Delish!
    Cris Stovall a year ago
    Great I will definitely make again. Instead of using the slow cooker I cooked on the stove for 45 min. I also used chicken thighs instead of breast a family hit
    Colleen T. a year ago
    I used 1 can of cream of chicken and 1 can of cream of chicken with mushrooms and substituted chicken broth instead of water. I used 1/2 cup salsa, 1 cup corn, 1/2 can black bean and 1 can great northern beans. 1/2 teas cumin and 1 tsp of McCormicks mild taco seasoning. Used tortilla strips that are used to accent salads on top and dipped with blue corn chips. Tastes like something from a delicious restaurant!!
    This was easy to do. It is very creamy. I felt it needed some other type of seasoning. It was somewhat bland. I used broken tortilla chips on top of the soup with Mexican cheese and sour cream. It really elevated the dish. My husband loved it and we will make again.