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Slow Cooker Chicken Tortilla Soup
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1 teaspoon chili powder

1/2 teaspoon ground cumin

1/4 teaspoon garlic salt

1/4 teaspoon ground red pepper (cayenne)

1/8 teaspoon salt

1 (28-ounce) package boneless skinless chicken thighs


4 (2 tablespoons) Land O Lakes® Butter Balls

1 small (1/2 cup) onion, chopped

2 (10-ounce) cans diced tomatoes with green chiles

1 (15-ounce) can black beans, rinsed, drained

1 (14.5-ounce) can chicken broth

1 cup frozen corn kernels

1 teaspoon chili powder

1/2 teaspoon ground cumin


Tortilla strips

Sour cream, if desired

Chopped fresh cilantro leaves, if desired

Lime wedges, if desired

How to make

  1. STEP 1

    Combine all chicken ingredients except chicken in bowl; rub over chicken thighs.

  2. STEP 2

    Melt Butter Balls in 12-inch skillet until sizzling. Add chicken thighs; cook over medium heat, turning once, 4-6 minutes or until browned.

  3. STEP 3

    Place chicken thighs into bottom of slow cooker. Add all remaining soup ingredients.

  4. STEP 4

    Cover; cook on Low heat setting 4-5 hours, or High heat setting 2-3 hours or until chicken pulls apart easily with fork.

  5. STEP 5

    Remove chicken from slow cooker with slotted spoon. Shred using two forks. Return shredded chicken to slow cooker; stir.

  6. STEP 6

    Ladle soup into bowls. Sprinkle with tortilla strips. Serve with sour cream, cilantro and lime wedges, if desired.

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