Low Sodium Slow Cooker Chicken Tortilla Soup

Total time4 hr 30 min

Prep time15 min

Cook time15 min

Low Sodium Slow Cooker Chicken Tortilla Soup

This slow cooker soup builds deep, layered flavor from tender shredded chicken, fire-roasted tomatoes, black beans, and sweet corn, all simmered low and slow until every bite is rich and satisfying. Cumin, chili powder, smoked paprika, and oregano give the broth its warm, smoky backbone, while diced green chiles bring just the right amount of kick. The hands-off method means you just load the slow cooker and let it work, then shred the chicken right in the pot for maximum flavor. Crisp, oven-baked tortilla strips add the perfect crunchy finish, and fresh toppings like avocado, cilantro, and lime let everyone customize their bowl. It's a cozy, no-fuss dinner that fits neatly into an added salt-conscious kitchen, since you're fully in control of every seasoning that goes in. This one's a keeper for meal prep, too — it reheats beautifully and tastes even better the next day.

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Ingredients

6 servings

1 ½ lb boneless, skinless chicken breasts
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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1 can (14.5 oz) fire-roasted diced tomatoes
1 can (14.5 oz) diced tomatoes
1 can (15 oz) black beans, drained and rinsed
1 cup frozen corn kernels
1 can (4 oz) diced green chiles
1 medium yellow onion, diced
4 cloves garlic, minced
3 cups low-sodium chicken broth
2 tsp ground cumin
1 ½ tsp chili powder
1 tsp smoked paprika
½ tsp dried oregano
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the tortilla strips

6 small corn tortillas, cut into ¼-inch strips
2 tbsp olive oil
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

½ cup sour cream (optional)
1 avocado, sliced or diced (optional)
½ cup shredded cheddar cheese (optional)
Omit this
This ingredient likely doesn’t work for the diet.
¼ cup fresh cilantro, roughly chopped (optional)
1 lime, cut into wedges (optional)

Instructions

1
Add the chicken breasts to the slow cooker in a single layer. Pour in both cans of diced tomatoes (with their juices), the black beans, corn, green chiles, onion, garlic, and chicken broth. Sprinkle in the cumin, chili powder, smoked paprika, oregano, 1/2 tsp salt, and black pepper, then stir to combine.
2
Cover and cook on Low for 6–8 hours or on High for 3–4 hours, until the chicken is cooked through and reaches 165°F (74°C) at the thickest part and shreds easily when pressed with a fork.

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