Slow Cooker Chicken Tortilla Soup


  • 1 lb. frozen boneless, skinless chicken breasts
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 1 cup salsa
  • 2 cups frozen corn
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 1/2 cups water or chicken broth
  • 1 tsp. ground cumin
  • 1/2 tsp. dried cilantro
  • 1 cup Cheddar cheese, shredded

Optional Toppings:

  • Sour cream
  • Scallions
  • Cilantro
  • Lettuce
  • Diced avocado
  • Crushed corn chips

Spray your slow cooker with cooking spray. Add chicken to the bottom of the slow cooker.

In a medium sized mixing bowl, mix cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over the top of chicken.

Cook on LOW 4-6 hours. Remove the chicken and chop into bite-size pieces. Place back into the slow cooker and add shredded cheese. Continue cooking until cheese has melted, about 15 minutes. 

Serve with your favorite toppings.

by The Savvy Kitchen