Chicken Tortilla Soup in a Crock Pot is my absolute favorite winter soup! I’m sure you’ll love this HEALTHY recipe that is spicy, easy, and packed with goodness. I made it with shredded chicken, loaded with spices, tomatoes, green chiles, and corn—a perfect comforting meal! The BEST part? It all comes together effortlessly in the slow cooker!
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5-Star Review
“This was amazing! Everyone loved it, even my husband, who is super picky. So flavorful. We garnished it with fresh cilantro, sour cream, cheddar cheese and if course the fresh tortilla strips.” -Angela
Crockpot Chicken Tortilla Soup—Healthy Version
Slow cooker recipes are my favorite because they are a timesaver. Perfect for when I’m busy and still want to devour something healthy for dinner! This healthier chicken tortilla soup recipe is a complete meal—chicken, veggies, crunchy tortilla strips, 19 gram of protein in one bowl, and made with pantry staples.
Enjoy this soup as is or top the bowl with avocado slices, sour cream, shredded chicken, tortilla crisps, chopped jalapeños, shredded cheddar cheese, and crumbled cotija cheese!
Tips for Beginners
- I’m using fire-roasted tomatoes with jalapeños for some spice. If you prefer more mild soup, swap fire roasted tomatoes with regular canned tomatoes.
- To make a creamier consistency, add 1/2 cup of heavy cream at the last step and cook for another 5 minutes.
- If you need to thicken the soup, take one cup of the soup broth and mix with 1 tablespoon flour. Stir together until a paste forms. Slowly pour it back into the soup, stirring while you combine.
Healthy Chicken Tortilla Soup In Crock Pot
Equipment
- Crockpot
Ingredients
- 1 onion chopped
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 3 cups low sodium chicken broth
- 1 8 ounce can tomato sauce
- 1 14.5 ounce can fire roasted diced tomatoes (or regular if you prefer less spicy)
- 1 4.5 ounce can Old El Paso green chiles
- 1/4 cup chopped cilantro
- 4 cups cooked and shredded chicken or rotisserie chicken
- 2 tbsp taco seasoning
- 1 11 ounce can steamed corn, drained and rinsed
FOR THE TORTILLA STRIPS
- 2 cups canola oil
- 2 8 Old El Paso Burrito Tortillas
- 1 tablespoon taco seasoning
OPTIONAL GARNISHES
- cilantro sliced Jalapenos, low fat sour cream, low fat shredded cheese
Instructions
- Heat oil over medium/high heat in a medium skillet. Add onion and garlic and cook until translucent, about 3 minutes. I like mine to be a bit under-sauteed, to keep a bit of their crunch.1 onion, 1 tablespoon olive oil, 2 cloves garlic
- Once sauteed, add the onion and garlic to a slow cooker over high heat. Add all other ingredients except for the tortillas and garnishes. Stir to combine.3 cups low sodium chicken broth, 1 8 ounce can tomato sauce, 1 14.5 ounce can fire roasted diced tomatoes (or regular if you prefer less spicy), 1 4.5 ounce can Old El Paso green chiles, 4 cups cooked and shredded chicken, 2 tbsp taco seasoning, 1 11 ounce can steamed corn, drained and rinsed
- Cover. Heat on high for 2-3 hours or on low for 4-5 hours.
- Before serving, prepare the tortilla crisps:
- In a small saucepan, heat the canola oil over medium/high heat.2 cups canola oil
- Using a pizza cutter, cut each tortilla into 1/2 inch strips.2 8 Old El Paso Burrito Tortillas
- Cook the strips in batches, about 2-4 minutes or until browned.
- Using a slotted spoon, remove the strips and allow to drain on a paper towel.
- While strips are still hot and before they’ve dried, sprinkle with taco seasoning and salt to taste. Allow to dry completely.1 tablespoon taco seasoning
- When ready to serve the soup, serve garnished with extra cilantro, low fat sour cream, jalapenos, and tortilla strips. Or any of your favorite toppings!1/4 cup chopped cilantro, cilantro
Video
Becky’s Tips
- For spicier flavors add some red chili peppers or chopped green chilies.
- To make vegetarian tortilla soup, use 1 can of red beans instead of chicken.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Healthy Crockpot Chicken Tortilla Soup Step by Step
Saute the onions: I like mine to be a bit under-sauteed, to keep a bit of their crunch. To do so heat 1 tablespoon of olive oil over medium/high heat in a medium skillet. Add 1 chopped onion and 2 cloves of minced garlic and
Cook until translucent, about 3 minutes.
Add everything to the slow cooker: Once sauteed, add the onion and garlic to a slow cooker over high heat. Add in all the other ingredients (except for tortillas and garnishes.) Add 3 cups of low sodium chicken broth,1 8 ounce can of tomato sauce, 1 14.5 ounce can of fire roasted diced tomatoes (or regular if you prefer less spicy), 1 4.5 ounce can of Old El Paso green chiles, 1/4 cup of chopped cilantro, 4 cups of cooked and shredded chicken, 2 tbsp of taco seasoning, 1 11 ounce can of steamed drained and rinsed corn, stir to combine.
Cover with lid and heat on high for 2-3 hours or on low for 4-5 hours. Before serving, prepare the tortilla crisps.
Prepare tortilla strips and deep fry: In a small saucepan, add 2 cups canola oil over medium/high heat.
In the meantime, place 2 8 Old El Paso Burrito Tortillas on a cutting board. Using a pizza cutter, cut each tortilla into 1/2 inch strips.
Cook the strips in batches, about 2-4 minutes or until browned. Using a slotted spoon, remove the strips and allow to drain on a paper towel.
While strips are still hot and before they’ve dried, sprinkle with 1 tablespoon of taco seasoning and salt to taste. Allow to dry completely.
Serve and enjoy: When ready to serve the soup, serve garnished with extra cilantro, low fat sour cream, jalapeños, and tortilla strips. Or any of your favorite toppings!
I can’t wait for you to try this crockpot tortilla soup. It’s filled with so many amazing ingredients, and it’s the perfect soup to help you kick off those healthy goals!
Chicken Tortilla Soup Stovetop Version
No slow cooker, no worries. You can make this delicious chicken tortilla soup on the stovetop as well. With my shredded chicken addition, it is a simple process. Use a saucepan and start the recipe. Once you add all ingredients, cover the pan and cook for 30 minutes on medium low heat.
How to Store and Reheat
Refrigerate leftover chicken tortilla soup for 3-5 days in an airtight container. Reheat it in a saucepan over medium low heat until desired hot.
To freeze leftovers, let the soup cool completely, and then pour it in a freezer safe bag or container. Keep the tortilla strips separate from the soup if you plan to freeze. Thaw it out in the fridge before serving and then reheat on the stovetop.
If you want to freeze before slow cooking, once you add all the ingredients (minus the tortilla strips), transfer everything in a freezer-friendly container and freeze for 3-4 months. Thaw overnight and cook in a slow cooker per instructions. If you don’t want to thaw, cooking time may increase about an hour.
Serving Suggestions
I love serving this healthy crockpot tortilla soup with our Garlic Butter Hawaiian Rolls, Cheddar Drop Biscuits, Dinner Rolls, Red Beans and Rice, or some Mexican Rice.
I’ve been making this recipe for years and finally decided to give a well-received 5 stars! Only alteration is that I put the chicken in raw and then shred once done.
First off, don’t laugh!! I made this soup on the stove and followed the ingredients as printed. While simmering I went to help my husband with something that took longer than expected. When we went in to eat dinner I was surprised to see all the liquid had cooked out. Guess it simmered too long. The good news is it ended up being a delicious burrito filling!!
We’re so glad you were able to salvage it! Thanks for sharing!!
Checking back in… if I put in raw chicken do you think low on 8 would be enough to cook through, and then I can shred them in the pot
?
We think so!
This was amazing! Everyone loved it, even my husband, who is super picky. So flavorful.. We garnished it with fresh cilantro, sour cream, cheddar cheese and if course the fresh tortilla straps.
That looks great, Angela!
I have been making this recipe for years. I add beans and sazon sometimes. THIS IS ALWAYS A HIT!!! Thanks for posting!!!!!
Thanks for stopping by and sharing, James!
Love this recipe! I’ve made it many times and everyone who has tried it has loved it. I use the leftovers as a base for chicken taco filling and just add chicken so it’s less soup-y. Makes super flavorful and juicy tacos! Thanks for sharing!
Thanks for stopping by, Vanessa!
Amazing Recipe! My husband always says “sure” when I ask him if something I made can go into the dinner rotation. After he ate the soup he said (on his own accord), “Now, this can go on the menu!” Thanks for the recipe!
I am happy to hear that, Rachel!!
This recipe looks great! Can I just put corn in the soup without steaming it? I was wanting to try what other commenters did and put the uncooked chicken in the crockpot and cook it for longer. Do you know how long it might take to cook through? Any concerns about this? Thank you for your awesome recipes!
I haven’t tried it that way before, I am sorry!
I add frozen corn and it cooks just fine
Simple, tasty, even my picky tomato-hating husband liked it!! We used packaged seasoned tortilla strips to make it even more easy on a weeknight. SO GOOD!!
That’s great! Thanks for stopping by!
love your recipe however there are so many adds I tend to get frustrated trying to follow recipe with all the pop-up’s…
I am sorry, the ads are sadly necessary to keep this site going so you can have access to free recipes. There is an option at the top of the website to jump straight down to the recipe and skip everything in between and it allows you to print a recipe that is printer-friendly.