This healthy slow cooker chicken tortilla soup is the ultimate easy and delicious family-friendly meal. 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}
So guess what guys….I’ve got ANOTHER soup recipe for you.
We have practically been living on soup ever since the cooler weather started.
Last week, it was this Lemon Chicken Soup, and this week?
Healthy Slow Cooker Chicken Tortilla Soup.
YUM.
Our soup obsession is R-E-A-L.
I love soups at this time of year 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.
Words can’t even begin to express my love for the slow cooker.
Like the fact that it does basically all the work for you and makes the house smell amazing all day long. Can anyone argue with that?!
So let’s get down to the details because you’ll definitely want to make this chicken tortilla soup happen ASAP.
Step by Step Instructions
This recipe is a life saver for days where you don’t have time to fuss around making supper (like everyday??), especially since you can make it up in advance!
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 4 to 6 hours or on high for 2 to 3 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!
Recipe FAQs
How long does this soup last in the fridge?
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.
Can I freeze this soup?
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!
And I’m pretty sure that no one will EVER complain about eating these leftovers.
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.
Those busy weeknights just got a whole lot easier.
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.
Can I cook this soup on the stove?
Definitely! If you’d prefer to cook this soup on stovetop, go for it!
To do so, 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!
How do I make the baked tortilla strips?
We always like to make our own crunchy baked tortilla strips using whole-grain tortillas to add that nice crunchy topping.
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.
These baked tortilla strips definitely take this soup to the next level.
Love that crunch factor!
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
How would you serve up this chicken tortilla soup?
More similar recipes
- Pumpkin Chicken Soup
- Lemon Chicken Soup
- Mexican Meatball Soup
- Homemade Chicken Noodle Soup
- Chicken Philly Cheesesteak {Crockpot}
Did you make this recipe? Scroll down to leave a rating and review!
Healthy Slow Cooker Chicken Tortilla Soup
Ingredients
- 1 tbsp. 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 corn kernels
- 1 tsp. cumin
- 1/2 tsp. oregano
- 2-3 tsp. chopped chipotle peppers in adobo sauce
- 1 lb. 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 4 to 6 hours or on hight for 2 to 3 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
- 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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