Healthy Chicken Tortilla Soup in Crock Pot Recipe

There’s something incredibly comforting about a warm bowl of soup that’s not only tasty but also healthy and easy to throw together. This Healthy Chicken Tortilla Soup in Crock Pot Recipe ticks all those boxes and then some. It’s especially perfect for busy weeknights when you want a nourishing meal without lots of last-minute prep in the kitchen.

What I personally love about this recipe is how the crock pot does most of the work for you, letting flavors meld beautifully all day long. The combination of fire roasted tomatoes, green chiles, and fresh cilantro brings a rich, vibrant taste while keeping things light and full of good-for-you ingredients. Trust me, you’re going to want to make this again and again!

Ingredients You’ll Need

The ingredients for this soup come together perfectly to balance smoky, savory, and fresh flavors. Plus, most are pantry staples or easy to find, making your grocery run quick and simple.

• Onion: Adds a foundational sweetness and depth to the broth—don’t skip chopping it finely.
• Garlic: Gives a subtle warmth and depth without overpowering the other spices.
• Olive oil: I prefer extra virgin for that fruity richness in sautéing your aromatics.
• Low sodium chicken broth: Using low sodium lets you control the salt level better, keeping it healthier.
• Tomato sauce: Provides a smooth base and tanginess that blends into the soup seamlessly.
• Fire roasted diced tomatoes: These bring a smoky kick, but if you’re sensitive to spice, regular diced tomatoes also work great.
• Green chiles: For a subtle heat and a bit of sweetness; Old El Paso brand pairs well here.
• Fresh cilantro: Adds brightness and a fresh herbal note that really wakes up the soup.
• Cooked chicken (shredded): Rotisserie chicken is a lifesaver for this recipe—it’s already cooked, flavorful, and tender.
• Taco seasoning: This is your spice blend hero. I like making my own, but store-bought works perfectly for convenience.
• Steamed corn (canned): Adds a little sweetness and texture; just make sure to drain and rinse to cut any extra salt.
• Canola oil (for frying tortilla strips): Neutral in flavor and perfect for crisping tortilla strips without overwhelming them.
• Burrito tortillas: Choose soft flour tortillas, as they cut nicely into strips and fry up crispy.
• Optional garnishes: Cilantro, sliced jalapenos, low fat sour cream, and low fat shredded cheese elevate the soup without adding too much fat.

Variations

I love making this Healthy Chicken Tortilla Soup in Crock Pot Recipe my own by switching up a few things here and there. It’s a flexible base that welcomes your favorite tweaks, so don’t be shy about tailoring it to what you have on hand or your taste buds.

• Spicy boost: I sometimes add extra jalapenos or a dash of cayenne to turn up the heat—perfect for chilly nights when you want cozy and fiery all at once.
• Vegetarian option: Swap chicken broth for vegetable broth and omit the chicken. Throw in some black beans or extra corn for texture.
• Chunky vegetable addition: I’ve tossed in diced zucchini or bell peppers before, which add great color and nutrients.
• Make it creamy: A splash of light coconut milk stirred in at the end gives a silky texture without making it heavy.
• Spice alternative: If you don’t have taco seasoning, mix chili powder, cumin, garlic powder, and paprika for a fresh batch.

How to Make Healthy Chicken Tortilla Soup in Crock Pot Recipe

Step 1: Sauté Onion and Garlic for Depth

Start by heating the olive oil in a skillet over medium heat, then add the chopped onion and minced garlic. Cook for about 4-5 minutes until the onion softens and turns translucent—this simple step amps up flavor so your soup won’t taste flat. Transfer the sautéed mix to your crock pot to get the base going.

Step 2: Combine All Soup Ingredients

Next, add the chicken broth, tomato sauce, fire roasted diced tomatoes, green chiles, cooked shredded chicken, taco seasoning, corn, and chopped cilantro to your crock pot. Give it a good stir to blend everything together so the spices evenly coat the chicken and veggies.

Step 3: Cook on Low and Let Flavors Meld

Set your crock pot on low and let that magic happen for 6-8 hours or on high for 3-4 hours if you’re short on time. I personally prefer the low-and-slow method because it deepens the flavors so beautifully and keeps the chicken tender and juicy without drying out.

Step 4: Make Crispy Tortilla Strips

While the soup is finishing, heat canola oil in a skillet over medium-high heat. Cut your burrito tortillas into thin strips and toss them with a tablespoon of taco seasoning. Fry in batches until golden and crispy, about 1-2 minutes, then drain on paper towels to soak excess oil. These crunchy strips add the perfect contrast to your warm, silky soup.

How to Serve Healthy Chicken Tortilla Soup in Crock Pot Recipe

Garnishes

I never skip fresh cilantro on top—it adds a burst of freshness that brightens every spoonful. Low fat sour cream swirled in brings creaminess without heaviness, and the shredded low fat cheese melts in nicely for a subtle richness. If you like a little extra zing, sliced jalapenos bring just the right amount of heat.

Side Dishes

This soup pairs wonderfully with a simple side salad dressed with lime vinaigrette or even some warm, crusty whole-grain bread to soak up every last drop. On casual nights, I enjoy it with a few crunchy veggie sticks to keep the meal light and vibrant.

Creative Ways to Present

For a fun family dinner or entertaining friends, I like to serve the soup buffet-style with all the garnishes and tortilla strips laid out separately so everyone can personalize their bowls. Or try serving it in hollowed-out mini bell peppers or small bread bowls for a playful twist that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I store the soup in airtight containers in the fridge for up to 4 days. To keep the tortilla strips crispy, I always store those separately and add them fresh when serving—it’s a small step but makes a big difference in texture.

Freezing

This Healthy Chicken Tortilla Soup in Crock Pot Recipe freezes really well. I portion it into freezer-safe containers, leaving a bit of room at the top, and freeze for up to 3 months. Just remember to skip garnishes and tortilla strips before freezing to maintain the best flavor and texture.

Reheating

When reheating, I thaw the soup overnight in the fridge or gently warm it on the stovetop over medium heat, stirring occasionally. You can add a splash of broth or water if it’s too thick. I save the garnishes and tortilla strips for the last minute—they bring back that fresh, just-made feel.

FAQs

Final Thoughts

This Healthy Chicken Tortilla Soup in Crock Pot Recipe is one of those comforting dishes I always come back to when I want something hearty, wholesome, and fuss-free. The crock pot truly lets the flavors marry effortlessly, and the crispy tortilla strips add that fun crunch we all love. Give it a try—you’ll find it’s a crowd-pleaser that feels like a warm hug after a long day.

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