Healthy Slow Cooker Chicken Tortilla Soup with Southwest Salad

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For Southwest Salad

For Slow Cooker Chicken Tortilla Soup

  • Taylor Farms Power Greens Mix (baby spinach and baby kale)
  • 1 pound skinless boneless chicken thighs
  • 1 onion, diced
  • 2 bell peppers, any color, diced
  • 4 garlic cloves, minced
  • 1 can fire roasted diced tomatoes, 15.5 ounces
  • 1 can fire roasted chilies, 4 ounces
  • 1 can black beans, 15 ounces, drained and rinsed
  • 1 bag frozen corn kernels, 16 ounces
  • 4 cups low sodium chicken stock
  • 4 Tablespoons tomato paste
  • 1 Tablespoon chili Powder
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cumin
  • 1/4 teaspoons red pepper flakes (or to taste)
  • 1-2 teaspoons kosher salt (to taste)
  • pepper to taste
  • 2 tablespoons lime juice


  • Mission Avocados, sliced
  • Grated cheddar cheese
  • Crunchy tortilla strips
  • cilantro
  • lime wedges


  1. To make the soup, add all soup ingredients to the slow cooker EXCEPT the greens and lime juice.  Stir to mix, heat on low for 8 hours.
  2. After 8 hours, remove chicken and shred with a fork, then return to the crock pot, along with the greens and lime juice.  Stir and allow to cook for about 5 more minutes, until greens are wilted but still bright green.
  3. Prepare southwest salad according to instructions, top with diced avocados.
  4. Serve soup in bowls topped with avocados, shredded cheese, tortilla strips, lime wedges and if desired cilantro.
  5. Serve southwest chopped salad alongside soup.


Recipe courtesy of Fox and Briar.