This healthy slow cooker chicken tortilla soup is the ultimate easy and delicious family-friendly meal that can be jazzed up with so many delicious toppings. It’s amazing for meal prep and freezer-friendly too! Definitely a recipe you’ll want to add to your regular menu rotation! {Gluten-free & Dairy-free}
At this time of year, when the weather starts to get a bit cooler, we typically like to rotate through our favourite soups every few weeks. This easy Chicken Tortilla Soup is definitely at the top of the list!
I love soups because you can just dump everything in the pot and go off and do other things. Totally low maintenance, which is what I’m all about, especially when the slow cooker is involved.
It basically does all the work for you and makes the house smell amazing all day long. Can anyone argue with that?
Packed with chicken, beans, vegetables and spices, this Mexican tortilla soup is perfectly hearty, flavourful and smokey and is especially delicious topped with crunchy tortilla chips, avocado and cilantro.
The best part is, the kids devour it. It’s always a family favourite!
For more similar healthy soup recipes, check out this Easy White Chicken Chili and Buffalo Chicken Chili {Slow Cooker}!
Why we love this recipe
- Easy: Just saute the veggies, throw all of the ingredients in the crockpot and press start. Doesn’t get much easier than that!
- Make-ahead: This recipe is a life saver for days where you don’t have time to fuss around making supper (like everyday?) since you can make it up in advance. Gotta love when supper is just sitting there in the slow cooker waiting to be devoured!
- Freezer-friendly: This tortilla soup makes the perfect freezer meal. Make up a big batch and freeze the leftovers or freeze the raw ingredients and dump into the crockpot for a super easy meal.
Ingredient Notes
- Chicken: I like to use skinless boneless chicken breasts for this recipe, but you can also sub in chicken thighs if desired. Or if you have a rotisserie chicken, simply toss the shredded chicken into the soup.
- Beans: The beans add some extra fibre and protein to the soup. I typically like to use black beans but you could toss in any type of beans that you have on hand.
- Vegetables: Onion, red pepper, garlic and corn incorporate some extra nutrients and colour into the soup. You could also add other vegetables such as zucchini and carrots.
- Spices: Cumin and oregano are used to flavour up the soup. You could also add some chili powder, paprika and cayenne or red pepper flakes if you want to add a spicier kick.
- Fire-roasted tomatoes: I love the flavour the fire-roasted tomatoes add to the soup. If you can’t find them, you can use canned diced tomatoes.
- Tomato sauce: Use whatever type of tomato sauce you have. Sometimes I’ll use marinara sauce, while other times I’ll use canned tomato sauce.
- Broth: I typically use no salt-added chicken broth to limit sodium. You can also use vegetable broth.
- Chipotle in adobo sauce: Adds a smokey flavour to the soup. Add more if you prefer additional heat and smokiness.
Step by Step Instructions
- To start, in a medium non-stick skillet, you’ll need to heat the oil over medium heat. Or if you have a saute function on your slow cooker, place the oil directly in the slow cooker (we love this slow cooker because it does all the things, so no need to dirty multiple pots and pans)! Add the onion, red pepper and garlic, stirring until soft, about 3 minutes.
- Add to the slow cooker (if you didn’t cook it directly in the slow cooker).
- Next, add the broth, tomato sauce, chipotles in adobe sauce, black beans, fire-roasted tomatoes, corn, cumin, and oregano. Give the mixture a good stir.
- Add the chicken breasts, ensuring that they’re fully covered in the liquid.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Remove the chicken and shred it with two forks. Return it to the slow cooker.
Serve the soup immediately or keep it in the slow cooker on the warm setting until ready to serve.
I swear you’ll want to eat it out of the pot right then and there!
How to make homemade tortilla strips
We always like to make our own crunchy baked tortilla strips using whole-grain tortillas or corn tortillas to add that nice crunchy topping. These baked tortilla strips definitely take this soup to the next level. Love that crunch factor!
- To make them yourself, preheat the oven to 350 degrees F.
- Cut corn or whole-grain tortillas into thin strips that are about half an inch wide and two to three inches long. Spread out the strips evenly across on a baking sheet. Brush with the tortilla strips with olive oil. Sprinkle with a dash of salt and other desired seasonings (i.e. garlic powder, dried parsley flakes, paprika, etc.)
- Bake for 10-12 minutes or until lightly browned and crispy. Place on top or use them to scoop up the soup.
Recipe Tips
- Customize it: For a totally customizable option, set up a toppings bar so that the family and/or guests can adapt the soup according to their personal taste preferences! Some great topping ideas include shredded cheese, avocado, cilantro, limes, jalapeno peppers, tortilla chips, sour cream or Greek yogurt.
- Save time: For a super convenient option, use shredded rotisserie chicken, canned beans and canned or frozen corn to cut down on cooking time.
- Season according to personal tastes: If you want the soup to be more spicy, add some more chipotle peppers or some red pepper flakes or jalapeno peppers. Also, depending on the type of broth and tomato sauce you use, you may need to add additional salt and pepper.
Recipe FAQs
This soup should last in the fridge in an air-tight container for up to four days. Beyond that, I would recommend freezing it, which brings us to our next question.
Yes, this is one of my FAVOURITE recipes to prepare and freeze for later. We make this recipe on repeat every few weeks for the sole purpose of freezing the leftovers. Gotta love those freezer meals! It makes a fairly large batch, so it’s perfect for meal prepping.
To freeze: Allow the soup to fully cool. Pack the soup in freezer-friendly air-tight containers and place in the freezer for up to 3 months.
To defrost the soup: Leave in the fridge overnight. Dump the soup mixture into a large sauce pan over medium low heat and reheat to desired temperature.
The faster method: If you need to defrost it really quickly, you can defrost it in the microwave for several minutes. Either heat it through in the microwave or transfer the soup over to a saucepan to heat it up.
If you’d prefer to cook this soup on stovetop, go for it!
To make on the stove: Cook the onions, pepper and garlic in a large saucepan over medium high heat. Add the rest of the ingredients to the pot, including the chicken breasts. Bring mixture a boil and allow to simmer for 20-25 minutes, or until chicken is cooked through. Remove chicken breasts from the pot and shred using two forks. Add the shredded chicken back to the saucepan and give it a stir. Serve immediately or save for later!
Serving Suggestions
By now, you probably know that I love toppings on soup. The more, the merrier.
Definitely don’t want to skimp on these!
Top with any (or all) of these optional garnishes:
- Chopped cilantro
- Lime juice
- Diced avocado
- Diced green onion
- Homemade baked tortilla strips
- Crushed tortilla chips
- Shredded cheese
- Plain Greek yogurt or sour cream
- Guacamole
More similar recipes
- Lemon Chicken Soup
- Pumpkin Chicken Soup
- Mexican Meatball Soup
- Homemade Chicken Noodle Soup
- Chicken Philly Cheesesteak {Crockpot}
- Easy Chicken Enchiladas
- 8 Healthy Crockpot Freezer Meals
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Healthy Chicken Tortilla Soup {Crock pot}
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 1 red pepper diced
- 4 garlic cloves minced
- 3 cups no salt-added chicken broth
- 1 14.5 ounce can fire-roasted tomatoes
- 1 cup tomato sauce
- 2 14.5 ounce cans no salt-added black beans drained and rinsed
- 2 cups frozen corn kernels
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 2-3 teaspoons chopped chipotle peppers in adobo sauce
- 1 pound boneless skinless chicken breasts
- Salt and pepper to taste
Optional Toppings:
- Cilantro
- Avocado
- Chopped green onion
- Homemade tortilla strips
- Crushed tortilla chips
- Sour cream or Greek yogurt
- Cheese
Instructions
- In a medium non-stick skillet, heat oil over medium heat. Or if you have a saute function on your slow cooker, place the oil directly in the slow cooker.
- Add the onion, red pepper and garlic, stirring until soft, about 3 minutes. Add to the slow cooker (if you didn’t cook it directly in the slow cooker).
- Next, add the broth, fire-roasted tomatoes, tomato sauce, black beans, corn, cumin, and oregano, and chipotles in adobe sauce. Stir the mixture until combined.
- Add the chicken breasts to the slow cooker, making sure that they’re fully covered in the liquid.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Remove the chicken and shred it with two forks. Return to the slow cooker. Season with salt and pepper, to taste.
- Serve immediately or keep slow cooker on the warm setting until ready to serve. Top with desired toppings.
Notes
- Customize it: For a totally customizable option, set up a toppings bar so that the family and/or guests can adapt the soup according to their personal taste preferences! Some great topping ideas include shredded cheese, avocado, cilantro, limes, jalapeno peppers, tortilla chips, sour cream or Greek yogurt.
- Save time: For a super convenient option, use shredded rotisserie chicken, canned beans and canned or frozen corn to cut down on cooking time.
- Season according to personal tastes: If you want it more spicy, add some more chipotle peppers or some red pepper flakes or jalapeno peppers. Also, depending on the type of broth and tomato sauce you use, you may need to add additional salt and pepper.
- This chicken tortilla soup will last in the fridge for up to four days.
- To freeze, allow the soup to fully cool. Pack the soup in freezer-friendly air-tight containers and place in the freezer for up to 3 months.
Nutrition
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HI! This recipe was UHMAZING!! Im just curious as to the serving size. is it a cup or 2 cups? I run an online weight loss program and we are trying to track the calories . Thanks!
Yay!! So happy you enjoyed the recipe! I haven’t measured out a serving exactly, but it would be around 1.5 cups. Hope that helps! All the best with your program :)