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If you’re craving a comforting yet wholesome dish that bursts with vibrant flavors, then this Healthy Chicken Tortilla Soup in Crock Pot Recipe is your new best friend in the kitchen. Combining tender shredded chicken, fire roasted tomatoes, and a medley of fresh aromatics, this soup simmers slowly to create a rich, satisfying bowl that’s perfect for any day of the week. The magic is in the slow cooker, making preparation effortless while layering flavors that will have you coming back for seconds — all while keeping it light and nourishing.
Ingredients You’ll Need
This Healthy Chicken Tortilla Soup in Crock Pot Recipe shines because of its simplicity and freshness. Each ingredient plays a vital role—whether it’s the smoky fire roasted tomatoes, the zing of green chiles, or the crunch of homemade tortilla strips—the balance of textures and tastes is what makes this soup truly memorable.
- 1 onion (chopped): Provides a sweet, savory base that deepens the soup’s flavor.
- 2 cloves garlic (minced): Adds aromatic warmth and subtle pungency.
- 1 tablespoon olive oil: Perfect for sautéing and bringing richness to the onion and garlic.
- 3 cups low sodium chicken broth: Forms the flavorful, comforting liquid foundation.
- 1 8-ounce can tomato sauce: Brings a smooth, tangy tomato sweetness to the mix.
- 1 14.5-ounce can fire roasted diced tomatoes: Adds smoky depth and a pleasant texture—feel free to swap for regular diced tomatoes if you prefer milder heat.
- 1 4.5-ounce can Old El Paso green chiles: Introduces a gentle kick and a touch of earthiness.
- 1/4 cup chopped cilantro: Offers fresh, bright notes to lift the flavors.
- 4 cups cooked and shredded chicken: The hearty protein star of the soup—rotisserie chicken works beautifully to save time.
- 2 tablespoons taco seasoning: A blend of spices that ties all the ingredients together with a Southwestern flair.
- 1 11-ounce can steamed corn, drained and rinsed: Adds subtle sweetness and delightful texture contrasts.
- 2 cups canola oil: Needed for frying the tortilla strips to crispy perfection.
- 2 8-inch Old El Paso Burrito Tortillas: Transformed into crunchy tortilla strips to top and elevate the finished soup.
- 1 tablespoon taco seasoning: For seasoning the tortilla strips, adding extra flavor and spice.
- Cilantro, sliced jalapenos, low fat sour cream, low fat shredded cheese: Optional garnishes that bring creaminess, freshness, and heat to the bowl.
How to Make Healthy Chicken Tortilla Soup in Crock Pot Recipe
Step 1: Sauté Onion and Garlic
Start by heating olive oil over medium-high heat in a skillet. Toss in your chopped onion and minced garlic, cooking just until they turn translucent—about 3 minutes. The goal here is to soften them slightly while keeping a touch of crunch for texture, as this will add a fresh bite to your soup.
Step 2: Combine Ingredients in Crock Pot
Next, transfer your sautéed onion and garlic to the crock pot. Add the chicken broth, tomato sauce, fire roasted diced tomatoes, green chiles, cilantro, shredded chicken, taco seasoning, and corn. Give everything a good stir so the flavors start mingling beautifully before the long, slow cook.
Step 3: Let It Simmer Low and Slow
Cover your slow cooker and set it on high for 2 to 3 hours or on low for 4 to 5 hours. This slow cooking method is key—it develops deep, layered flavors while making the chicken incredibly tender and flavorful without any extra effort on your part.
Step 4: Prepare the Crispy Tortilla Strips
While the soup simmers, heat canola oil in a small saucepan over medium-high heat. Using a pizza cutter, slice your burrito tortillas into half-inch strips. Fry these in batches until they’re golden and crispy—about 2 to 4 minutes each batch. Use a slotted spoon to remove the strips and drain them on paper towels.
Step 5: Season the Tortilla Strips
Before the tortilla strips cool and lose their crunch, sprinkle them generously with taco seasoning and a pinch of salt. This step ensures every bite of your Healthy Chicken Tortilla Soup in Crock Pot Recipe has that irresistible, zesty crunch on top.
How to Serve Healthy Chicken Tortilla Soup in Crock Pot Recipe
Garnishes
To truly elevate your soup experience, top each bowl with fresh cilantro leaves, a dollop of low fat sour cream, sliced jalapenos for some heat, and a sprinkle of low fat shredded cheese. The variety of textures and flavors from the creamy to the spicy makes each bite exciting and satisfying.
Side Dishes
This soup pairs wonderfully with simple sides such as warm corn tortillas, a crisp green salad, or even a light avocado salad. These options enhance the meal without competing with the soup’s bold flavors, rounding it out perfectly.
Creative Ways to Present
For a fun twist, serve your soup in mini bell pepper bowls or edible tortilla bowls. You can also layer it in clear glass mugs to show off the colorful ingredients. Adding a squeeze of fresh lime juice at the table can brighten the flavors even further and personalize each bowl.
Make Ahead and Storage
Storing Leftovers
Leftover Healthy Chicken Tortilla Soup in Crock Pot Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors tend to mature nicely overnight, making it even tastier the next day.
Freezing
This soup freezes exceptionally well. Portion it into freezer-safe containers, leaving some space for expansion, and freeze for up to 3 months. Remember to omit the crispy tortilla strips before freezing—they are best added fresh when serving.
Reheating
Reheat your soup gently on the stovetop over medium heat or use a microwave, stirring occasionally to ensure even warming. Add fresh crispy tortilla strips and toppings after reheating to keep the textures delightful.
FAQs
Can I use rotisserie chicken instead of cooking chicken from scratch?
Absolutely! Using rotisserie chicken is a fantastic timesaver and adds great flavor. Just shred it and toss it in during the slow cooker phase.
What can I substitute for taco seasoning?
If you don’t have pre-made taco seasoning, a simple mix of chili powder, cumin, garlic powder, paprika, and oregano works wonderfully to replicate that spice blend.
Can I make this soup in an Instant Pot instead of a crock pot?
Yes, you can! Use the sauté function for the oil, onion, and garlic, then add the rest of the ingredients and cook on high pressure for about 15 minutes.
Is there a way to make this soup vegetarian?
For a vegetarian version, skip the chicken and use vegetable broth instead. Add extra beans or vegetables like zucchini to keep it hearty.
How do I keep the tortilla strips from getting soggy?
Serve the tortilla strips on the side or add them just before eating to maintain their crispiness. Adding them too early can cause them to soften in the soup.
Final Thoughts
This Healthy Chicken Tortilla Soup in Crock Pot Recipe is a perfect blend of hearty and wholesome that anyone will love. Whether you’re feeding a family or just craving a comforting meal for yourself, this soup hits all the right notes without any fuss. Give it a try—you might just find it becoming your go-to slow cooker recipe that you make again and again!
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Healthy Chicken Tortilla Soup in Crock Pot Recipe
- Prep Time: 5 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 5 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Low Fat
Description
This Healthy Chicken Tortilla Soup is a comforting and flavorful meal made easy in a crock pot. Packed with shredded chicken, fire-roasted tomatoes, and a blend of taco seasonings, it’s hearty and nutritious. Crispy tortilla strips add the perfect crunch, making this a wholesome, family-friendly dish ideal for busy days.
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)
- 1 (4.5 ounce) can Old El Paso green chiles
- 1/4 cup chopped cilantro
- 4 cups cooked and shredded chicken (rotisserie chicken works well)
- 2 tablespoons taco seasoning
- 1 (11 ounce) can steamed corn, drained and rinsed
Tortilla Strips
- 2 tablespoons canola oil
- 2 (8 inch) Old El Paso Burrito Tortillas
- 1 tablespoon taco seasoning
Garnishes (optional)
- Extra cilantro
- Low fat sour cream
- Sliced jalapeños
- Low fat shredded cheese
Instructions
- Sauté Aromatics: Heat olive oil over medium-high heat in a medium skillet. Add chopped onion and minced garlic, cooking until translucent, about 3 minutes. Remove from heat; the onion should retain a bit of crunch.
- Combine Ingredients in Crock Pot: Transfer the sautéed onion and garlic to a slow cooker set on high. Add chicken broth, tomato sauce, fire roasted diced tomatoes, green chiles, chopped cilantro, shredded chicken, taco seasoning, and corn. Stir well to combine.
- Cook Soup: Cover the slow cooker and cook for 2-3 hours on high or 4-5 hours on low until flavors meld and soup is hot throughout.
- Prepare for Tortilla Strips: Just before serving, start preparing the tortilla strips crispy topping.
- Heat Oil for Tortilla Strips: In a small saucepan, heat the canola oil over medium-high heat until shimmering and hot.
- Cut Tortillas: Using a pizza cutter, slice each tortilla into 1/2 inch wide strips.
- Fry Tortilla Strips: Fry the strips in batches in the hot oil for 2-4 minutes or until golden brown and crispy, stirring occasionally to prevent sticking.
- Drain and Season: Remove strips with a slotted spoon and place on paper towels to drain excess oil. While still hot, sprinkle with taco seasoning and salt to taste. Allow the strips to dry completely.
- Serve: Ladle the soup into bowls and garnish with crispy tortilla strips, extra cilantro, low fat sour cream, sliced jalapeños, and shredded low fat cheese as desired. Enjoy hot!
Notes
- Use rotisserie chicken for convenience and extra flavor.
- Adjust green chiles and jalapeños based on your spice preference.
- Low sodium broth helps control salt levels in the soup.
- Tortilla strips must be seasoned immediately after frying for best flavor adherence.
- Leftover tortilla strips can be stored in an airtight container but may lose crispness.
