I’ve Never Met a Slow Cooker Meal I Didn’t Like: Slow Cooker Chicken Tortilla Soup

Kick off the new year with this satisfying, easy to make and healthy chicken tortilla soup. It contains only the good stuff and will be also be your saving grace when you are looking for a meal that does not require a lot of attention to cook.

New year, New Me am I right!? Or is it New Year, Same Me!? Well regardless, with that being said, give me a spoon and bowl filled with all of the protein, fresh vegetables and broth. This soup is perfect to kick off the new year right because it is not only something that is warm and slow cooked to perfection for those cold winter days, but it is healthy too!

Also, if you are one who is looking to get back into the swing of things after a long few weeks of holiday celebrations, this soup will also make your life easier on those days you need a hearty meal without the hassle. It is packed with vibrant fresh vegetables, tender shredded chicken and beans for that extra kick of protein and satisfying savory broth. When you garnish this with crunchy tortilla crisps, creamy avocado and tangy sour cream, it is a tasty meal that is guaranteed to make it on that monthly meal rotation of yours for the rest of the year.

Slow cooker meals are one of my favorite go to meals because of the convenience. Whether I am a busy bee or feeling lazy (I know we all have those days), they are always there to save the day! So, if you have 20 minutes, then you have time to load up that slow cooker, press start and walk away to let it do its thing.

This is a healthy soup that will make you feel good and fill you up. Plus you will have plenty for left overs so you can continue your healthy eating all week long!

Tag @prettyplatebymichelle or #prettyplatebymichelle if you made this! I always appreciate and love to see feedback and how it turned out.


2 cups shredded rotisserie chicken

8 cups chicken broth, low sodium

1 cup fresh corn, corn cut off the cob

1 red bell pepper, finely diced

1 green bell pepper, finely diced

1/2 cup yellow onion, finely chopped

1 TBSP jalapeño, finely chopped

1 TBSP minced garlic

2 cans diced tomatoes with green chilies

1/2 cup tomato sauce

1 cup black beans

2 bay leaves

1 TSP pink himalayan salt

1/4 TSP black pepper

1 TSP chili powder

1/2 TSP cumin

1/4 TSP red cayenne pepper

1/4 TSP paprika



Sour cream

Crispy tortilla strips


  1. Shred your rotisserie chicken and set aside.

  2. Bring a pot of salted water to boil. Once boiling, add your corn on the cob and boil for 7-8 minutes or until corn is bright yellow. When done, remove from water. Set aside to cool.

  3. Prepare all of your vegetables: finely dice your red bell pepper, finely dice your green bell pepper, finely dice your yellow onion, finely chop your jalapeño and when corn has cooled cut the corn off the cob. Set all aside.

  4. Open your can of diced tomatoes and set aside.

  5. Open your can of black beans and drain. NOTE: I like to dump them in a strainer and full wash all the black juices out as much as I can.

  6. Place your slow cooker on high for 4 hours. Begin by adding 8 cups of broth then 2 cans diced tomatoes and your 1/2 cup tomato sauce. Stir to mix well.

  7. Add in: your 1 cup corn, diced red and green bell pepper, 1/2 cup yellow onion, 1 TBSP jalapeño and 1 TBSP minced garlic. Next, add your 1 cup black beans. Stir to mix well.

  8. Next add in all spices: 2 bay leaves, 1 TSP pink himalayan salt, 1/4 TSP black pepper, 1 TSP chili powder, 1/2 TSP cumin, 1/4 TSP red cayenne pepper and 1/4 TSP paprika. Stir to mix well.

  9. Last, add in 2 cups shredded chicken. Mix again. Place the lid on top and slow cook for 3-4 hours on high.

  10. When done, switch slow cooker to warm and serve right away with crispy tortilla strips, avocado and sour cream. Keep left overs in the slow cooker or transfer to an air tight container. ENJOY!!


  1. 6 Qt. Crockpot

  2. Hearth and Hand Black Matte Measuring Cups Set

  3. Hearth and Hand Striped Plate

  4. Crate and Barrel Blue Rim Bowls

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