Do a quick prep in the morning and come home to a ready-to-eat chicken tortilla soup. At only 348 calories with 39 grams of protein and 11 grams of fiber, this soup makes a healthy leftover lunch.
RD Tip: If you decide to pack this soup for lunch, keep the avocado and chips separate until right before you sit down to eat. Also, adding a splash of hot sauce will dial up the flavor if you enjoy a little heat.
Active Time: 5 minutes | Total Time: 8 hours + 5 minutes
Slow Cooker Chicken Tortilla Soup
Ingredients
- 1 lb boneless, skinless chicken breast
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 cups (260g) low-sodium chicken broth
- 1 15-oz (425g) can low-sodium black beans, rinsed and drained
- 1 15-oz (425g) jar low-sodium salsa
- 1/2 avocado, diced, for garnish
- 12 tortilla chips, crumbled, for garnish
Directions
Season the chicken with salt and black pepper.
Place the chicken, broth, black beans and salsa in a slow cooker. Cook on low for 8 hours or high for 4 hours. Remove chicken and shred, then return to soup.
Spoon soup into bowls, top with avocado and tortilla chips and serve immediately.
Serves: 4 | Serving Size: 1/4 recipe, about 2 cups
Nutrition (per serving): Calories: 348; Total Fat: 9g; Saturated Fat: 2g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 2g; Cholesterol: 83mg; Sodium: 670mg; Carbohydrate: 33g; Dietary Fiber: 11g; Sugar: 4g; Protein: 39g
Nutrition Bonus: Calcium: 9%; Iron: 22%; Potassium: 1,269 mg; Vitamin A: 18%; Vitamin C: 40%
Originally published November 2017, Updated May 2026
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