Healthy Chicken Tortilla Soup in Crock Pot Recipe
There’s just something incredibly cozy and satisfying about a warm bowl of soup bubbling away in your crock pot all day, and this Healthy Chicken Tortilla Soup in Crock Pot Recipe is exactly that kind of comfort food. It brings together wholesome ingredients with the heartwarming flavors of chicken, tomatoes, and spices, making it a perfect meal for busy weekdays or lazy weekends when you want dinner ready without the fuss.
What makes this soup really special to me is how easy it is to prep and let it cook itself while I get on with my day—plus, it’s packed with healthy goodness. I love how the slow cooker melds all those tastes together, and the crispy tortilla strips on top bring this recipe to life with texture and a little zing. If you’re looking for a go-to Healthy Chicken Tortilla Soup in Crock Pot Recipe that’s as nutritious as it is delicious, you’ve got to try this one.
Ingredients You’ll Need
Each ingredient in this Healthy Chicken Tortilla Soup in Crock Pot Recipe plays a role in building layers of flavor while keeping it light and wholesome. The combination of fire-roasted tomatoes and green chiles gives it just the right amount of spice and smokiness—perfect for warming you up!
- Onion: Adds a sweet, aromatic base—chop it finely for an even flavor distribution.
- Garlic: Minced garlic brings that comforting, savory punch everyone loves in Mexican-inspired soups.
- Olive oil: Use this to sauté your onions and garlic, contributing to a richer depth of flavor.
- Low sodium chicken broth: Keeps the soup flavorful without overwhelming sodium content—a key for healthy dishes.
- Tomato sauce: Gives the soup body and a nicely balanced tomato taste.
- Fire roasted diced tomatoes: Adds smoky notes and a slight kick—opt for regular diced tomatoes if you want it milder.
- Old El Paso green chiles: These little jars pack a flavorful punch—if you want more heat, feel free to add extra.
- Cilantro: Fresh and fragrant, it brightens up the whole dish with a herbal zing.
- Cooked shredded chicken or rotisserie chicken: Using precooked chicken saves time, and rotisserie chicken adds a lovely seasoned taste.
- Taco seasoning: Homemade or store-bought, just 2 tablespoons infuse that familiar southwestern flavor.
- Steamed corn: Adds a touch of sweetness and texture—rinse it well to avoid excess starch.
- Canola oil (for tortilla strips): Needed for frying those crispy tortilla strips that top off the soup perfectly.
- Old El Paso Burrito Tortillas: Using flour tortillas here works best to get that golden crunch when fried.
- Optional garnishes: Think cilantro, sliced jalapenos, low-fat sour cream, and shredded cheese to personalize your bowl.
Variations
I love tweaking this Healthy Chicken Tortilla Soup in Crock Pot Recipe depending on what’s in my fridge or mood I’m in. Don’t hesitate to play around with ingredients—it’s forgiving and flexible!
- Vegetarian version: Swap chicken broth for vegetable broth and omit the chicken—extra beans like black or pinto add protein and heartiness.
- Spice level: I’ve dialed the heat up by adding chipotle peppers in adobo sauce before, which gives a smoky spice that’s unforgettable.
- Slow cooker time: I’ve found cooking on low for 6-8 hours is ideal but sometimes I’ll use high for 3-4 if I’m short on time.
- Make it even healthier: Use whole wheat tortillas for the strips and swap canola oil for avocado oil for a better fat profile.
How to Make Healthy Chicken Tortilla Soup in Crock Pot Recipe
Step 1: Sauté the Onion and Garlic
First things first, heat the olive oil in a skillet over medium heat and toss in your chopped onion. Sauté for about 3-4 minutes until they start softening and turning translucent, then add your minced garlic and cook for an additional minute. This step really helps build a flavorful base—trust me, skipping it tends to leave the soup a bit flat.
Step 2: Combine Ingredients in Crock Pot
Transfer the sautéed onions and garlic into your crock pot, then add the chicken broth, tomato sauce, fire-roasted tomatoes, green chiles, cilantro, shredded chicken, taco seasoning, and steamed corn. Give everything a good stir to mix those lovely flavors together. At this point, your kitchen smells amazing and you’re just a few hours away from dinner!
Step 3: Slow Cook the Soup
Set the crock pot to low for 6-8 hours, or high for 3-4 if you’re in a pinch. The slow cooking works magic, letting the ingredients meld together and the chicken absorb all those spicy, tangy notes. If you’re around toward the end, taste and adjust seasoning—sometimes a pinch more salt or taco seasoning makes all the difference.
Step 4: Prepare Crispy Tortilla Strips
While the soup finishes, cut your burrito tortillas into thin strips. Heat the canola oil in a skillet over medium-high heat and fry the strips in batches until golden and crisp. Drain on paper towels and sprinkle with taco seasoning while still warm. These strips add the perfect crunchy contrast once spooned on top of the soup—don’t skip them!
How to Serve Healthy Chicken Tortilla Soup in Crock Pot Recipe
Garnishes
I’m a big fan of layering flavors and textures when serving this soup. I often top mine with fresh cilantro, a dollop of low-fat sour cream, a sprinkle of reduced-fat shredded cheese, and some sliced jalapenos if I’m feeling adventurous. The sour cream balances the spicy kick, and the cheese adds a creamy touch—together they create a little fiesta in every bite.
Side Dishes
This soup holds its own as a meal, but I sometimes serve it alongside a simple green salad or black bean salad to complement the southwestern flavors. Cornbread or warm whole wheat rolls also pair nicely if you want to round out the meal with some carbs.
Creative Ways to Present
For special occasions, I love serving this soup in mini terracotta pots or rustic bowls and topping with tortilla strips shaped like little nests. Adding a tequila-lime drizzle (lime juice mixed with a splash of tequila and a pinch of salt) just before serving can turn this humble soup into a festive treat that guests always comment on.
Make Ahead and Storage
Storing Leftovers
After enjoying this soup, you’ll likely have leftovers (which is a win, right?). I transfer any extras into airtight containers and store them in the fridge for up to 4 days. The flavors actually deepen overnight, so soup the next day tastes even better—just keep the tortilla strips separate to avoid sogginess.
Freezing
I’ve frozen this soup multiple times without a hitch. Just cool it completely, ladle into freezer-safe bags or containers, and freeze for up to 3 months. When you thaw it, the texture of the chicken stays tender, and the flavors hold strong—making it an ideal make-ahead meal for busy days.
Reheating
To reheat, I pour the soup into a pot over medium heat, stirring occasionally until warmed through. If it thickened too much in the fridge or freezer, add a splash of chicken broth or water to loosen it up. Avoid microwaving in large portions because it can heat unevenly and dry out the chicken.
FAQs
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Can I use raw chicken instead of cooked chicken in this soup?
Yes! If you prefer to start with raw chicken, add it at the beginning of the slow cooking process and cook the soup on low for 6-8 hours or high for around 4 hours. The chicken will become tender enough to shred easily. Just make sure it reaches an internal temperature of 165°F for safety.
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How spicy is this Healthy Chicken Tortilla Soup in Crock Pot Recipe?
The level of spice depends on the types of tomatoes and chiles you use. Fire roasted diced tomatoes and green chiles add a mild to moderate heat, but you can always adjust by choosing regular diced tomatoes or adding extra jalapenos to suit your taste.
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Can I make this soup in an Instant Pot?
Definitely! You can use the sauté function for the onions and garlic, then add the rest of the ingredients and pressure cook on high for about 15 minutes. Just remember to do a quick release and shred the chicken after cooking.
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What’s the best way to store the tortilla strips so they stay crispy?
Store fried tortilla strips in an airtight container at room temperature, and only add them to your soup right before serving. If they sit in the soup too long, they’ll get soggy fast.
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Is this recipe gluten-free?
To keep it gluten-free, make sure to use corn tortillas instead of flour, and double-check your taco seasoning to ensure it doesn’t contain gluten. Otherwise, it’s naturally gluten-free and full of healthy ingredients.
Final Thoughts
This Healthy Chicken Tortilla Soup in Crock Pot Recipe has become a staple in my kitchen because it’s so versatile, easy, and satisfying. I love how it warms me up on a chilly evening but still feels light and nourishing. Give it a try—you might just find yourself making it over and over like I do, especially when life gets busy and you want a wholesome meal waiting for you at the end of the day.
Print
Healthy Chicken Tortilla Soup in Crock Pot Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Low Fat
Description
A flavorful and healthy chicken tortilla soup made easy in a crock pot. This hearty soup features shredded chicken, fire-roasted tomatoes, green chiles, and classic taco seasoning, simmered to perfection and topped with crispy homemade tortilla strips. Perfect for a comforting, nutritious meal with optional garnishes to customize your bowl.
Ingredients
Soup 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 diced tomatoes for less spice)
- 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 tablespoons taco seasoning
- 1 (11 ounce) can steamed corn, drained and rinsed
Tortilla Strips
- 2 cups canola oil
- 2 (8 inch) Old El Paso Burrito Tortillas
- 1 tablespoon taco seasoning
Optional Garnishes
- Chopped cilantro
- Sliced jalapenos
- Low fat sour cream
- Low fat shredded cheese
Instructions
- Prepare the Base: Heat the olive oil in a pan over medium heat. Sauté the chopped onion and minced garlic until translucent and fragrant, about 3-4 minutes. This will build the soup’s flavor foundation.
- Add Ingredients to Crock Pot: Transfer the sautéed onions and garlic into the crock pot. Add the low sodium chicken broth, tomato sauce, fire roasted diced tomatoes, green chiles, chopped cilantro, shredded chicken, taco seasoning, and drained corn. Stir well to combine all ingredients evenly.
- Cook the Soup: Cover the crock pot and cook on low for 6-8 hours or on high for 3-4 hours, allowing flavors to meld and chicken to fully integrate with the broth for a rich taste.
- Prepare Tortilla Strips: While the soup cooks, heat canola oil in a deep skillet over medium-high heat. Cut burrito tortillas into thin strips, toss with taco seasoning. Fry the tortilla strips in batches until golden brown and crispy, about 1-2 minutes per batch. Drain on paper towels.
- Serve: Ladle hot soup into bowls and garnish with crispy tortilla strips. Add optional garnishes such as chopped cilantro, sliced jalapenos, low fat sour cream, and low fat shredded cheese as desired for extra flavor and texture.
Notes
- Use rotisserie chicken to save time and add extra flavor.
- For a milder soup, substitute fire roasted tomatoes with regular diced tomatoes.
- Adjust the amount of green chiles for desired spice level.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
- Tortilla strips can be baked instead of fried for a healthier option by tossing with taco seasoning and baking at 375°F for 10-12 minutes.
Keywords: chicken tortilla soup, crock pot soup, healthy chicken soup, slow cooker meals, Mexican soup, tortilla strips
