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
Scale
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