Slow Cooker Chicken Tortilla Soup (Healthy Crockpot Tortilla Soup) is my absolute FAVORITE SOUP recipe for Winter! This Chicken Tortilla Soup is spicy, easy, and delicious. This Healthy Chicken Tortilla Soup is loaded with spices, chicken, tomatoes, green chiles, corn, and more! It's so simple and delicious. Best Chicken Tortilla Soup in a Slow Cooker!

Slow Cooker Chicken Tortilla Soup

Course: Soup
Cuisine: Mexican
Keyword: chicken tortilla soup, crockpot tortilla soup, healthy chicken tortilla soup, slow cooker chicken tortilla soup
Prep Time: 5 minutes
Cook Time: 3 hours
Total Time: 3 hours 5 minutes
Servings: 6
Calories: 360
Author: Becky Hardin - The Cookie Rookie
Slow Cooker Chicken Tortilla Soup (Healthy Crockpot Tortilla Soup) is my absolute FAVORITE SOUP recipe for Winter! This Chicken Tortilla Soup is spicy, easy, and delicious. This Healthy Chicken Tortilla Soup is loaded with spices, chicken, tomatoes, green chiles, corn, and more! It's so simple and delicious. Best Chicken Tortilla Soup in a Slow Cooker!
Print Recipe

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
  • 1 1 ounce packed Old El Paso Taco Seasoning
  • 1 11 ounce can steamed corn, drained and rinsed

FOR THE TORTILLA STRIPS

OPTIONAL GARNISHES

  • cilantro Old El Paso 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.
  • Once sauteed, add the onion and garlic to a slow cooker over high heat. Add in all other ingredients except for tortillas and garnishes. Stir to combine.
  • Heat on high, covered, 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.
  • 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 taco seasoning and salt to taste. Allow to dry completely.
  • 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!
  • Enjoy!

Video

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