How Long to Cook Chicken Tortilla Soup (Cubed Breast, Fire-Roasted Tomato Broth) in the slow cooker

Specification: 1.5 lb boneless skinless chicken breast cubed, with fire-roasted tomatoes, black beans, corn, and chicken broth

Target Temp

LOW (5–6 hrs)

Low & Slow

Total Time

5–6 hours on LOW

Total Cook Window

Flip Mark

No Flip

Continuous Cook

Internal Safe Temp

165°F (USDA safe for poultry)

USDA Safe Pull

3-Step Execution Protocol

Preheat & Prep

Add chicken tortilla soup (cubed breast, fire-roasted tomato broth) (1.5 lb boneless skinless chicken breast cubed, with fire-roasted tomatoes, black beans, corn, and chicken broth) to the slow cooker. Set to LOW (5–6 hrs).

Slow Cook

Cook for 5–6 hours on LOW. Keep lid on; do not stir unless specified.

Check & Rest

Chicken cubes flake apart with a spoon and the tomato-broth has thickened enough to coat the back of a ladle. Confirm internal temperature reaches 165°F (USDA safe for poultry). Rest for 5 minutes before serving.

Verification Basis & Testing Rig

USDA FSIS 165°F minimum for poultry; Hamilton Beach 6-Qt cook chart (cubed chicken breast in liquid 5–6 hrs LOW); Crock-Pot published tortilla-soup schedule matches the 5–6 hr LOW band.

Pro Tip: Add the tortilla strips at the table, not in the pot — soggy tortilla is the classic tortilla-soup ruin, and a fresh crisp handful dropped on top of a hot bowl is the whole point of the dish.

Want the complete meal with seasoning & sides?View Full Recipe

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