Slow Cooker Mexican Chicken Chili

chicken chili tortilla soup

chicken chili tortilla soup

Such a hearty soup! Makes about 8 cups!

  • 1 red onion, finely chopped
  • 1 (16 oz) can pinto beans
  • 1 (15 oz) can black beans
  • 1 (15 oz) can whole kernel corn, drained
  • 1 (8 oz) can tomato sauce
  • 1 (12 oz) can or bottle beer
  • 2 (10 oz) cans diced tomatoes with chilies, undrained
  • 1 package taco seasoning or see taco seasoning recipe
  • 3 whole skinless, boneless chicken breasts
  • shredded cheddar cheese, topping
  • sour cream, garnish
  • crushed tortilla chips, garnish


  1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker.
  2. Add taco seasoning, and stir.
  3. Arrange chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients.
  4. Set slow cooker for low heat, cover, and cook for 5 hours.
  5. Remove chicken breasts from the soup.
  6. Shred with a fork.
  7. Stir the shredded chicken back into the soup, and continue cooking for 2 hours.
  8. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips.

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