By Becky Hardin
Updated Feb 19, 2025
Chicken Tortilla Soup in a Crock Pot is my absolute favorite winter soup! I’m sure you’ll love this HEALTHY recipe that is spicy, easy, and packed with goodness. I made it with shredded chicken, loaded with spices, tomatoes, green chiles, and corn—a perfect comforting meal! The BEST part? It all comes together effortlessly in the slow cooker!
5-Star Review
“This was amazing! Everyone loved it, even my husband, who is super picky. So flavorful. We garnished it with fresh cilantro, sour cream, cheddar cheese and if course the fresh tortilla strips.” -Angela
Crockpot Chicken Tortilla Soup—Healthy Version
Slow cooker recipes are my favorite because they are a timesaver. Perfect for when I’m busy and still want to devour something healthy for dinner! This healthier chicken tortilla soup recipe is a complete meal— chicken , veggies , crunchy tortilla strips, 19 gram of protein in one bowl, and made with pantry staples .
Enjoy this soup as is or top the bowl with avocado slices, sour cream, shredded chicken, tortilla crisps, chopped jalapeños, shredded cheddar cheese, and crumbled cotija cheese!
Tips for Beginners
- I’m using fire-roasted tomatoes with jalapeños for some spice. If you prefer more mild soup, swap fire roasted tomatoes with regular canned tomatoes.
- To make a creamier consistency, add 1/2 cup of heavy cream at the last step and cook for another 5 minutes.
- If you need to thicken the soup, take one cup of the soup broth and mix with 1 tablespoon flour. Stir together until a paste forms. Slowly pour it back into the soup, stirring while you combine.
Ingredients1x2x3x
- ▢ 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 if you prefer less spicy)
- ▢ 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 tbsp taco seasoning
- ▢ 1 11 ounce can steamed corn, drained and rinsed
FOR THE TORTILLA STRIPS
- ▢ 2 cups canola oil
- ▢ 2 8 Old El Paso Burrito Tortillas
- ▢ 1 tablespoon taco seasoning
OPTIONAL GARNISHES
- ▢ cilantro sliced Jalapenos, low fat sour cream, low fat shredded cheese
Video
Instructions
- Heat oil over medium/high heat in a medium skillet. Add onion and garlic and cook until translucent, about 3 minutes. I like mine to be a bit under-sauteed, to keep a bit of their crunch. 1 onion, 1 tablespoon olive oil, 2 cloves garlic
- Once sauteed, add the onion and garlic to a slow cooker over high heat. Add all other ingredients except for the tortillas and garnishes. Stir to combine. 3 cups low sodium chicken broth, 1 8 ounce can tomato sauce, 1 14.5 ounce can fire roasted diced tomatoes (or regular if you prefer less spicy), 1 4.5 ounce can Old El Paso green chiles, 4 cups cooked and shredded chicken, 2 tbsp taco seasoning, 1 11 ounce can steamed corn, drained and rinsed
- Cover. Heat on high for 2-3 hours or on low for 4-5 hours.
- Before serving, prepare the tortilla crisps:
- In a small saucepan, heat the canola oil over medium/high heat. 2 cups canola oil
- Using a pizza cutter, cut each tortilla into 1/2 inch strips. 2 8 Old El Paso Burrito Tortillas
- Cook the strips in batches, about 2-4 minutes or until browned.
- Using a slotted spoon, remove the strips and allow to drain on a paper towel.
- While strips are still hot and before they’ve dried, sprinkle with taco seasoning and salt to taste. Allow to dry completely. 1 tablespoon taco seasoning
- When ready to serve the soup, serve garnished with extra cilantro, low fat sour cream, jalapenos, and tortilla strips. Or any of your favorite toppings! 1/4 cup chopped cilantro, cilantro
Equipment
- Crockpot
Becky’s Tips
- For spicier flavors add some red chili peppers or chopped green chilies.
- To make vegetarian tortilla soup, use 1 can of red beans instead of chicken.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Healthy Crockpot Chicken Tortilla Soup Step by Step
Saute the onions: I like mine to be a bit under-sauteed, to keep a bit of their crunch. To do so heat 1 tablespoon of olive oil over medium/high heat in a medium skillet. Add 1 chopped onion and 2 cloves of minced garlic and
Cook until translucent, about 3 minutes.
Add everything to the slow cooker: Once sauteed, add the onion and garlic to a slow cooker over high heat. Add in all the other ingredients (except for tortillas and garnishes.) Add 3 cups of low sodium chicken broth,1 8 ounce can of tomato sauce, 1 14.5 ounce can of fire roasted diced tomatoes (or regular if you prefer less spicy), 1 4.5 ounce can of Old El Paso green chiles, 1/4 cup of chopped cilantro, 4 cups of cooked and shredded chicken, 2 tbsp of taco seasoning, 1 11 ounce can of steamed drained and rinsed corn, stir to combine.
Cover with lid and heat on high for 2-3 hours or on low for 4-5 hours. Before serving, prepare the tortilla crisps.
Prepare tortilla strips and deep fry: In a small saucepan, add 2 cups canola oil over medium/high heat.
In the meantime, place 2 8 Old El Paso Burrito Tortillas on a cutting board. Using a pizza cutter, cut each tortilla into 1/2 inch strips.
Cook the strips in batches, about 2-4 minutes or until browned. Using a slotted spoon, remove the strips and allow to drain on a paper towel.
While strips are still hot and before they’ve dried, sprinkle with 1 tablespoon of taco seasoning and salt to taste. Allow to dry completely.
Serve and enjoy: When ready to serve the soup, serve garnished with extra cilantro, low fat sour cream, jalapeños, and tortilla strips. Or any of your favorite toppings!
I can’t wait for you to try this crockpot tortilla soup. It’s filled with so many amazing ingredients, and it’s the perfect soup to help you kick off those healthy goals!
Chicken Tortilla Soup Stovetop Version
No slow cooker, no worries. You can make this delicious chicken tortilla soup on the stovetop as well. With my shredded chicken addition, it is a simple process. Use a saucepan and start the recipe. Once you add all ingredients, cover the pan and cook for 30 minutes on medium low heat.
How to Store and Reheat
Refrigerate leftover chicken tortilla soup for 3-5 days in an airtight container. Reheat it in a saucepan over medium low heat until desired hot.
To freeze leftovers, let the soup cool completely, and then pour it in a freezer safe bag or container. Keep the tortilla strips separate from the soup if you plan to freeze. Thaw it out in the fridge before serving and then reheat on the stovetop.
If you want to freeze before slow cooking, once you add all the ingredients (minus the tortilla strips), transfer everything in a freezer-friendly container and freeze for 3-4 months. Thaw overnight and cook in a slow cooker per instructions. If you don’t want to thaw, cooking time may increase about an hour.
Serving Suggestions
I love serving this healthy crockpot tortilla soup with our Garlic Butter Hawaiian Rolls , Cheddar Drop Biscuits , Dinner Rolls , Red Beans and Rice , or some Mexican Rice .
More easy soups that you’ll love
Crockpot Stuffed Pepper Soup
Creamy Chicken Soup
Beef Stew Seasoning
Turkey Wild Rice Soup
Beef Barley Soup
Ham and Lentil Soup
Dumpling Soup
15 Bean Soup
Healthy Chicken Tortilla Soup In Crock Pot
Equipment
- Crockpot
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 if you prefer less spicy)
- 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 tbsp taco seasoning
- 1 11 ounce can steamed corn, drained and rinsed
FOR THE TORTILLA STRIPS
- 2 cups canola oil
- 2 8 Old El Paso Burrito Tortillas
- 1 tablespoon taco seasoning
OPTIONAL GARNISHES
- cilantro sliced Jalapenos, low fat sour cream, low fat shredded cheese
Instructions
- Heat oil over medium/high heat in a medium skillet. Add onion and garlic and cook until translucent, about 3 minutes. I like mine to be a bit under-sauteed, to keep a bit of their crunch. 1 onion, 1 tablespoon olive oil, 2 cloves garlic
- Once sauteed, add the onion and garlic to a slow cooker over high heat. Add all other ingredients except for the tortillas and garnishes. Stir to combine. 3 cups low sodium chicken broth, 1 8 ounce can tomato sauce, 1 14.5 ounce can fire roasted diced tomatoes (or regular if you prefer less spicy), 1 4.5 ounce can Old El Paso green chiles, 4 cups cooked and shredded chicken, 2 tbsp taco seasoning, 1 11 ounce can steamed corn, drained and rinsed
- Cover. Heat on high for 2-3 hours or on low for 4-5 hours.
- Before serving, prepare the tortilla crisps:
- In a small saucepan, heat the canola oil over medium/high heat. 2 cups canola oil
- Using a pizza cutter, cut each tortilla into 1/2 inch strips. 2 8 Old El Paso Burrito Tortillas
- Cook the strips in batches, about 2-4 minutes or until browned.
- Using a slotted spoon, remove the strips and allow to drain on a paper towel.
- While strips are still hot and before they’ve dried, sprinkle with taco seasoning and salt to taste. Allow to dry completely. 1 tablespoon taco seasoning
- When ready to serve the soup, serve garnished with extra cilantro, low fat sour cream, jalapenos, and tortilla strips. Or any of your favorite toppings! 1/4 cup chopped cilantro, cilantro
Video
Notes
- For spicier flavors add some red chili peppers or chopped green chilies.
- To make vegetarian tortilla soup, use 1 can of red beans instead of chicken.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
