Healthy Chicken Tortilla Soup In Crock Pot
Chicken Tortilla Soup in a Crock Pot is my absolute favorite soup recipe for winter! This healthy soup is spicy, easy, and delicious. Slow Cooker Chicken Tortilla Soup is loaded with spices, chicken, tomatoes, green chiles, corn, and more.
Servings: 6
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
Calories: 360kcal | Carbohydrates: 22g | Protein: 19g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 56mg | Sodium: 808mg | Potassium: 509mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1160IU | Vitamin C: 12mg | Calcium: 45mg | Iron: 2.3mg