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Crock Pot Chicken Tortilla Soup

8 hours | Yield: 6-8 Servings

Savor the flavors of chicken tortilla soup infused with aromatic cilantro, combining tender shredded chicken and black beans in a rich, seasoned broth.


  • 4 chicken breast halves
  • 2 15 oz cans black beans undrained
  • 2 15 oz cans diced tomatoes undrained
  • 1 cup salsa (mild, medium, hot, whatever you prefer)
  • 14.5 oz jar tomato sauce
  • 4 oz can green chiles
  • Tortilla chips
  • 2 cups grated Monterey Jack or Mexican cheese
  • 1 handful chopped fresh Soli Organic Cilantro
  • Sour cream, and fresh jalapenos optional


  1. Combine chicken, beans, salsa, tomato sauce and chiles in a large slow cooker.
  2. Cover and cook on low for 8 hours.
  3. Just before serving, stir thoroughly and break apart the chicken into bite-sized pieces.
  4. We recommend putting a handful of chips into each soup bowl to serve. Ladle soup over chips. Top with cheese, fresh Cilantro, and sour cream.

Recipe adapted from Becky Harper, Monument, CO