Southwestern Tortilla Soup


I know that it’s the beginning of summer and it’s probably a little too hot outside for soup. Over 90 degrees too hot. I still don’t care. I’ve been craving some good ol’ slow-cooker chicken tortilla soup for some time now and this is the week I have it for dinner three days in a row since my husband is out of town. 

I call this my favorite dump meal; because that’s basically what you’re doing – dumping all the ingredients into a slow-cooker. Other than shredded the chicken later on, there is no real effort needed to go into preparing this. You’d never guess that though by how good it tastes!


Southwestern Tortilla Soup
Serves 6
A flavorful soup that's easy to prep and cooks throughout the day, leaving your home smelling delicious.
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Prep Time
5 min
Cook Time
8 hr
Prep Time
5 min
Cook Time
8 hr
  1. 4 boneless, skinless chicken breasts
  2. 1 cup low-sodium chicken broth
  3. 28-ounce can diced tomatoes
  4. 10-ounce can rotel
  5. 15-ounce can black beans, drained and rinsed
  6. 15-ounce can pinto beans, drained and rinsed
  7. 15-ounce can sweet corn, drained
  8. 1 package taco seasoning
  1. Add chicken breasts to to slow-cooker, followed by all other ingredients. Stir well to combine.
  2. Cook on low for 7 hours. Remove chicken from slow-cooker and shred into small pieces using two forks. Return to slow-cooker and cook for an additional hour.
  3. Serve with shredded cheese, lite sour cream and tortilla soups.

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