PAM's Spicy Slow Cooker Chicken Tortilla Soup


A slow cooker chicken tortilla soup recipe with chicken thighs, Southwest mixed vegetables, zesty tomatoes, spices and fresh lime juice.

Prep Time:
15 mins
Additional Time:
8 hrs
Total Time:
8 hrs 15 mins
6 servings


  • PAM® Original No-Stick Cooking Spray

  • 1 ½ pounds boneless skinless chicken thighs

  • 2 cups frozen Southwest mixed vegetables (corn, black beans, red peppers)

  • 1 (10 ounce) can Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained

  • 1 tablespoon ground chipotle chili pepper

  • 1 ½ teaspoons ground cumin

  • 4 cups chicken broth

  • ¼ cup fresh lime juice

  • 1 tablespoon Tortilla strips

  • 1 tablespoon Diced avocado

  • 1 teaspoon Chopped cilantro


  1. Spray inside of 4-quart slow cooker with cooking spray. Place chicken, frozen vegetables, undrained tomatoes, chili pepper, cumin and broth in slow cooker.

  2. Cover; cook on LOW 6 to 8 hours or until chicken is tender. Remove chicken from slow cooker; pull into shreds with 2 forks. Return chicken to slow cooker. Stir in lime juice. Serve and top with tortilla strips, avocado and cilantro, if desired.

Nutrition Facts (per serving)

269 Calories
13g Fat
16g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 269
% Daily Value *
Total Fat 13g 16%
Saturated Fat 3g 16%
Cholesterol 67mg 22%
Sodium 893mg 39%
Total Carbohydrate 16g 6%
Dietary Fiber 5g 17%
Total Sugars 2g
Protein 22g
Vitamin C 3mg 17%
Calcium 16mg 1%
Iron 1mg 8%
Potassium 164mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.