Healthy Chicken Tortilla Soup in Crock Pot Recipe
This Healthy Chicken Tortilla Soup is a flavorful, wholesome crock pot meal that combines tender shredded chicken, fire roasted tomatoes, green chiles, and a blend of spices to create a comforting, spicy soup. Topped with crispy homemade tortilla strips and optional garnishes like cilantro, jalapenos, and low-fat cheese, this recipe offers a deliciously satisfying dish perfect for any day.
- Prep Time: 15 minutes
- Cook Time: 4 hours (high) or 8 hours (low) in crock pot
- Total Time: 4 hours 15 minutes (high) or 8 hours 15 minutes (low)
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Low Fat
Ingredients
Scale
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 for milder spice)
- 1 (4.5 ounce) can Old El Paso green chiles
- 1/4 cup chopped cilantro
- 4 cups cooked and shredded chicken or rotisserie chicken
- 2 tablespoons taco seasoning
- 1 (11 ounce) can steamed corn, drained and rinsed
Tortilla Strips
- 2 cups canola oil
- 2 (8 inch) Old El Paso burrito tortillas
- 1 tablespoon taco seasoning
Optional Garnishes
- Cilantro
- Sliced jalapenos
- Low-fat sour cream
- Low-fat shredded cheese
Instructions
- Prepare the base: Heat olive oil in a pan over medium heat and sauté the chopped onion and minced garlic until softened and fragrant, about 3-4 minutes.
- Combine ingredients in crock pot: Transfer the sautéed onion and garlic to the crock pot. Add the chicken broth, tomato sauce, fire roasted diced tomatoes, green chiles, chopped cilantro, shredded chicken, taco seasoning, and steamed corn. Stir well to combine all ingredients.
- Cook the soup: Cover the crock pot and cook on low for 6-8 hours or on high for 3-4 hours until flavors meld and the soup is heated through.
- Make tortilla strips: While the soup is cooking, heat canola oil in a deep skillet or frying pan to 350°F (175°C). Cut the burrito tortillas into thin strips. Toss the strips with 1 tablespoon taco seasoning, then fry in batches until golden brown and crispy, about 2-3 minutes per batch. Remove and drain on paper towels.
- Serve: Ladle the soup into bowls and top with crispy tortilla strips. Garnish with optional cilantro, sliced jalapenos, low-fat sour cream, and shredded cheese to taste.
Notes
- For less heat, use regular diced tomatoes instead of fire roasted.
- Leftover soup can be stored in the refrigerator up to 3 days or frozen for up to 3 months.
- Adjust taco seasoning quantity based on spice preference.
- Use rotisserie chicken for convenience and enhanced flavor.
- Can substitute canola oil with vegetable or avocado oil for frying tortilla strips.
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