Slow Cooker Chicken Tortilla Soup
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Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup

2x the delicious servings!

If you like tacos, and we know you do, you’re going to love this easy, big batch, slow cooker tacos-in-a-bowl soup. It’s loaded with tender Tex-Mex seasoned chicken, black beans, tomato, onion, and corn. It’ll bubble away, getting increasingly more delicious as the hours tick by, while you just do… you! Come dinnertime, serve up the toppings—cilantro, cheese, sour cream, and crunchy tortilla chips—family-style, so everyone can top as they please. Spend less time on dinner for the fam and more time on dinner with the fam!

Protein Smart
Calorie Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time4 hours 15 minutes
Prep Time10 minutes


serving amount

1 unit

Yellow Onion

1 unit


1 tablespoon


1 unit

Tomato Paste

3 unit

Chicken Stock Concentrate

20 ounce

Chopped Chicken Breast

1 unit

Tex-Mex Paste

13.76 ounce

Crushed Tomatoes

1 unit

Black Beans

¼ ounce


3 ounce

Blue Corn Tortilla Chips

(Contains Sesame)

3 tablespoon

Sour Cream

(Contains Milk)

½ cup

Mexican Cheese Blend

(Contains Milk)

Not included in your delivery




Nutrition Values

/ per serving
Calories630 kcal
Fat20 g
Saturated Fat6 g
Carbohydrate62 g
Sugar15 g
Dietary Fiber9 g
Protein46 g
Cholesterol130 mg
Sodium1060 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Bowl



• Wash and dry produce. • Halve, peel, and finely dice onion. Drain corn.

Make Cornstarch Mixture

• In a medium microwave-safe bowl, whisk together cornstarch, tomato paste, stock concentrates, and ¼ cup water (½ cup for 8 servings). Microwave until thickened, 30-40 seconds.

Cook Soup

• Open package of chicken* and drain off any excess liquid. Season all over with salt and pepper. • In a 5- to 6-quart slow cooker (8-quart slow cooker for 8 servings), combine chicken with Tex-Mex paste, onion, corn, crushed tomatoes, beans and their liquid, cornstarch mixture, and 3 cups water (6 cups for 8); stir until well combined. TIP: If the chicken pieces are sticking together, make sure to separate them. • Cover and cook on high until chicken is tender and cooked through, 4 hours. Taste and season with salt and pepper if desired.

Finish & Serve

• Once soup is ready to serve, roughly chop cilantro and lightly crush tortilla chips in bag. • Serve tortilla soup family style, with cilantro, tortilla chips, sour cream, and Mexican cheese blend in separate bowls. Let everyone add their own toppings!

Chicken is fully cooked when internal temperature reaches 165°.