This Healthy Chicken Tortilla Soup in Crock Pot recipe has become one of my absolute favorites for those busy evenings when I want something comforting but still light and nourishing. It’s packed with flavor from fire-roasted tomatoes and green chiles, yet it’s genuinely easy to throw together and let your crock pot do all the work. Plus, it’s perfect for meal prep or when you need a filling dish that warms you up without weighing you down.

I especially love making this soup on chilly weekends or after a long day – it’s that cozy kind of meal that feels homemade but with minimal fuss. The best part? You can customize the spice level and toppings to your liking, and it’s a great way to use leftover chicken or rotisserie chicken, making it both budget-friendly and wholesome. If you’re searching for a delicious and easy-to-make “Healthy Chicken Tortilla Soup in Crock Pot Recipe,” you’re definitely in the right place!

Ingredients You’ll Need

These ingredients work beautifully together to bring you that authentic tortilla soup vibe while keeping it healthy and simple. When shopping, I like to grab low sodium broth and fresh cilantro for the best balance of flavors without extra salt. Also, choosing fire roasted diced tomatoes really amps up the depth without additional spices.

Onion: Adds natural sweetness and a savory base – don’t skip on chopping it finely for even cooking.
Garlic: Freshly minced garlic gives a subtle but essential kick that warms up the broth.
Olive oil: I use extra virgin for that fruitier flavor and healthier fats.
Low sodium chicken broth: Keeps the soup light and lets the spices shine without overwhelming saltiness.
Tomato sauce: Thickens the soup and adds a smooth texture.
Fire roasted diced tomatoes: Brings a smoky, robust flavor; perfect if you like a bit of mild heat.
Old El Paso green chiles: Adds just the right amount of zing and a touch of spice.
Cilantro: Freshly chopped, it brings brightness and that fresh herbal aroma we all adore in Mexican dishes.
Cooked or shredded chicken: Rotisserie chicken works like a charm for convenience and flavor.
Taco seasoning: Makes all the flavor magic happen; I usually use my favorite store-bought blend or homemade mix.
Steamed corn: Adds sweetness and a little crunch to balance the soup.
Canola oil (for tortilla strips): Ideal for frying the tortilla slices crispy without overpowering flavor.
Old El Paso burrito tortillas: Perfect for crisping into homemade tortilla strips that make every spoonful exciting.

Variations

I love how flexible this Healthy Chicken Tortilla Soup in Crock Pot Recipe is – you can easily tailor it to your taste buds or dietary needs. Play around with toppings or swap in some veggies to keep it fresh and exciting each time you make it.

Spicier version: I sometimes add extra diced jalapeños or use a hotter chili seasoning when I’m craving a bit more heat.
Vegetarian twist: Replace chicken with black beans and add extra corn; that’s super tasty and hearty too.
Swap chicken broth for vegetable broth: For a lighter or vegetarian-friendly soup, this swap works without compromising flavor.
Seasonal veggies: Toss in chopped bell peppers or zucchini for added texture and freshness during summer months.

How to Make Healthy Chicken Tortilla Soup in Crock Pot Recipe

Step 1: Sauté the Aromatics

Start by heating olive oil in a skillet over medium heat, then add chopped onion and minced garlic. Let them soften and get fragrant, about 3-5 minutes – don’t rush this step because it builds the flavor foundation for your soup. You’ll know they’re ready when the onions are translucent and garlic smells heavenly.

Step 2: Add Ingredients to the Crock Pot

Transfer your sautéed onions and garlic to the crock pot. Then add the low sodium chicken broth, tomato sauce, fire roasted diced tomatoes, green chiles, and taco seasoning. Stir everything together gently, making sure that taco seasoning is evenly distributed for a consistent flavor throughout.

Step 3: Add Chicken, Corn, and Cilantro

Toss in the shredded chicken, drained corn, and chopped cilantro. These ingredients bring heartiness and freshness, giving the soup a vibrant lift. Make sure your chicken is fully thawed if frozen so it reheats evenly during cooking.

Step 4: Cook Low and Slow

Set your crock pot to low and cook the soup for about 6 hours, or if you’re in a hurry, cook on high for 3-4 hours. The slow cooking melds flavors beautifully and tenderizes the ingredients perfectly. Give it a taste towards the end and adjust salt or seasoning as needed.

Step 5: Make Tortilla Strips

While the soup is finishing up, heat canola oil in a skillet over medium-high heat. Cut the burrito tortillas into thin strips, toss them with taco seasoning, and fry them until crisp and golden—usually just a few minutes. Drain on paper towels to keep them crunchy before serving.

How to Serve Healthy Chicken Tortilla Soup in Crock Pot Recipe

Two white bowls filled with rich red tomato-based soup that has visible chunks of chicken, corn, and tomato pieces. Each bowl is topped with a dollop of white sour cream in the center, bright green fresh cilantro leaves scattered around, several golden-brown crispy tortilla strips placed on top, and two green jalapeño slices resting on the sour cream. The bowls sit on a round brown plate with a wedge of fresh lime on the side. A silver spoon with some remnants of soup sits nearby, and a glass with a lemon slice and liquid can be seen in the top corner. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always top my bowl with a sprinkle of fresh cilantro, a few sliced jalapeños for heat, a dollop of low-fat sour cream, and some shredded low-fat cheese. The tortilla strips go on last to keep that crisp texture. These garnishes add layers of flavor and creaminess that make each spoonful incredible.

Side Dishes

This soup pairs so well with a simple green salad or a few slices of avocado toast for a balanced meal. If you’re feeling indulgent, serve it with some warm whole grain tortillas on the side. It’s a nourishing combo that’s easy to whip up any night of the week.

Creative Ways to Present

For special occasions, I like to serve this soup in individual mini cast iron skillets or rustic bowls lined with tortilla strips on top. Adding a lime wedge on the side for squeezing brightens up the taste beautifully. For a family dinner, a big pot with all the garnishes on the side lets everyone build their own bowl, which is always a hit.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover soup in airtight containers in the fridge for up to 4 days. Keeping the tortilla strips separate prevents them from getting soggy, so I always re-fry or crisp them up just before serving again.

Freezing

This soup freezes beautifully! I portion it out into freezer-safe containers without tortilla strips or garnishes and freeze for up to 3 months. When I’m ready to enjoy, I thaw overnight in the fridge or use the defrost setting on my microwave.

Reheating

I reheat leftovers gently on the stovetop over medium heat, stirring occasionally to keep the soup smooth and prevent burning. Add fresh cilantro or a squeeze of lime at the end to brighten it up again. Tortilla strips go on last to maintain their crunch.

FAQs

Can I make Healthy Chicken Tortilla Soup in Crock Pot Recipe without taco seasoning?

Absolutely! If you don’t have taco seasoning on hand, you can make your own blend using cumin, chili powder, paprika, garlic powder, onion powder, and a pinch of oregano and salt. This way, you control the salt and heat levels, keeping it perfectly healthy and flavorful.
What type of chicken works best for this soup?

Rotisserie chicken is my go-to because it’s already cooked, seasoned, and super convenient. But you can also cook chicken breasts or thighs ahead of time, shred them, and add to the crock pot. Using thighs can add a bit more moisture and richness if you like.
Can I prepare this soup in an instant pot instead of a crock pot?

Yes! Just use the sauté function for the onions and garlic, then add all ingredients and cook on high pressure for about 15 minutes. Quick release the pressure, add tortilla strips last, and you’re good to go.
How can I keep the tortilla strips from getting soggy?

The best tip is to keep the tortilla strips separate until you’re ready to serve. Add them last-minute so they stay perfectly crisp. If leftovers get soggy, just re-crisp them in a hot skillet or oven for a few minutes.
Is this a good recipe to make ahead for meal prep?

Definitely! It’s one of my favorites to prepare in advance because flavors deepen after resting. Just portion it out and add fresh garnishes and tortilla strips when serving to keep everything fresh.

Final Thoughts

This Healthy Chicken Tortilla Soup in Crock Pot Recipe holds a special place in my kitchen because it feels like a warm, homemade hug with minimal effort. I hope you’ll find it as comforting and versatile as I do on those busy days or relaxing weekends. Trust me, once you try it with crispy homemade tortilla strips and fresh garnishes, you’ll keep coming back for more. Go ahead, give it a shot – your future self will thank you for this little crock pot miracle!