This soup is my go-to when I want something comforting, bright, and utterly low-effort. It’s built for a slow cooker, which means you can step away for the afternoon and come back to a bowl that tastes like you simmered it all day. The flavors are straightforward: tomato, corn, chicken, and a little kick from green chiles and taco seasoning. That balance keeps it feeling hearty without weighing you down.

I like this version because it’s flexible and forgiving. You can use leftover shredded chicken or a rotisserie bird, and the tortilla strips on top give it the crunch that makes the whole dish feel pulled together. Make the tortillas fresh if you have time, or skip frying and bake them for a lighter option. Either way, dinner is ready without drama.

Below I’ve broken everything down: what to pick up at the store, how to execute the slow-cooked steps exactly as written, tips to rescue trouble, and a few season-specific upgrades that make this soup sing all year long. Let’s get cooking.

What to Buy

Shop the core components and a few optional garnishes. Buy items you’ll actually use—fresh cilantro and jalapeños lift the soup, but if you don’t eat spicy, skip the jalapeños. I recommend grabbing a rotisserie chicken if you want to shave time on prep.

Onion and garlic — pick medium yellow onion and fresh garlic for aroma and depth.
Low sodium chicken broth — gives control over final seasoning; you can always salt at the end.
Canned tomato sauce and fire roasted diced tomatoes — the combo gives body and texture.
Old El Paso green chiles — adds gentle heat and a roasted note.
Cooked, shredded chicken or rotisserie chicken — the protein; saves time if pre-cooked.
Taco seasoning and canned corn — taco seasoning layers in savory spices; corn adds sweetness and color.
Burrito tortillas and canola oil — for making crunchy tortilla strips; tortilla texture is key here.
Cilantro, jalapeños, low fat sour cream, and low fat shredded cheese — garnishes that finish the bowl.

Healthy Crockpot Chicken Tortilla Soup: How It’s Done

Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add 1 chopped onion and 2 cloves minced garlic and cook, stirring, until translucent, about 3 minutes.
Transfer the cooked onion and garlic to the slow cooker.
Add to the slow cooker: 3 cups low sodium chicken broth, 18 ounce can tomato sauce, 14.5 ounce can fire roasted diced tomatoes, 4.5 ounce can Old El Paso green chiles, 4 cups cooked and shredded chicken, 2 tablespoons taco seasoning, and 11 ounce can steamed corn (drained and rinsed). Stir to combine.
Cover and cook on high for 2–3 hours or on low for 4–5 hours.
About 15 minutes before serving, stir in 1/4 cup chopped cilantro, then recover and continue cooking the remaining time.
While the soup finishes, make the tortilla strips: pour 2 cups canola oil into a small saucepan and heat over medium-high.
Using a pizza cutter, cut the 2 burrito tortillas into 1/2-inch strips.
Fry the tortilla strips in batches in the hot oil, about 2–4 minutes per batch, until browned. Remove with a slotted spoon and drain on paper towels.
While the strips are still hot, sprinkle them with 1 tablespoon taco seasoning. Let cool/dry completely on the paper towels.
Ladle soup into bowls and serve topped with the tortilla strips and garnishes: cilantro, sliced jalapenos, low fat sour cream, and low fat shredded cheese.

Reasons to Love Healthy Crockpot Chicken Tortilla Soup

This recipe hits a lot of practical sweet spots. It’s hands-off after some quick stovetop work, which is perfect for busy evenings or a relaxed weekend. The flavors are layered but uncomplicated; every spoonful gives you tomato depth, roasted tomato brightness, corn sweetness, and cumin-forward taco notes.

It’s also highly adaptable for different diets. Use rotisserie chicken to cut prep time, or double the vegetables if you want more plant-forward bulk. The tortilla strips deliver that essential textural contrast—soft soup plus crisp topping—and the garnishes make each bowl feel restaurant-worthy.

Easy Ingredient Swaps

Chicken — swap for shredded turkey if you have Thanksgiving leftovers.
Low sodium chicken broth — use vegetable broth to make it meat-optional.
Tomato sauce — plain crushed tomatoes can work; the texture shifts slightly but the flavor remains.
Fire roasted diced tomatoes — use regular diced tomatoes to reduce smokiness and heat.
Old El Paso green chiles — canned mild green chiles or diced bell peppers if you want no heat.
Burrito tortillas — corn tortillas can be used and baked for a lighter crisp.
Canola oil for frying — sub neutral oil with high smoke point like vegetable or avocado oil.

Toolbox for This Recipe

Slow cooker — medium size; this recipe is designed for a standard crockpot.
Medium skillet — to soften onion and garlic before they go into the crockpot.
Small saucepan — for frying tortilla strips; something deep enough to hold oil safely.
Slotted spoon and paper towels — for draining fried tortillas.
Pizza cutter or sharp knife — to cut tortillas into strips cleanly and quickly.
Measuring spoons and cups — for accurate seasoning and liquid amounts.

Watch Outs & How to Fix

Slow-cooker recipes are forgiving, but a few things can trip you up. Here’s how I handle them.

Too salty — if your soup tastes too salty at the end, add a splash of water or extra low sodium broth and a squeeze of lime if you have it. The citrus brightens without adding salt.
Thin broth — if the soup feels thin, remove the lid and cook on high for 15–30 minutes to concentrate flavors. Alternatively, stir in a small slurry of cornstarch and cold water and simmer until slightly thickened.
Torching the tortillas — keep oil temperature moderate. If they brown too quickly, lower the heat. Overbrowned strips taste bitter; toss them and fry a fresh batch.
Soggy tortilla strips — don’t add the fried strips to the soup until ready to serve. Place them on top of each bowl so they stay crunchy.

Season-by-Season Upgrades

Spring

Brighten the bowl with extra fresh cilantro and a spritz of lime. Add a handful of chopped radishes for crunch and color.

Summer

Swap in fresh roasted corn kernels instead of canned if corn is in season. Add diced avocado as a topping for creaminess.

Fall

Stir in a cup of roasted sweet potato cubes for heartier texture and autumnal sweetness.

Winter

Use chicken stock made from a roasted carcass for the deepest flavor. Add a pinch more taco seasoning to warm the profile.

Recipe Notes & Chef’s Commentary

Little choices matter: cooking the onion and garlic first softens their edge and prevents raw bites in the finished soup. The recipe instructs you to add cilantro near the end—do that. Cilantro burns and dulls if cooked too long in a slow cooker, so reserve it for the final minutes to keep that fresh bright note.

Frying the tortilla strips is simple but watch the oil. Use a thermometer if you have one; medium-high heat is fine, but you don’t want smoking oil. If you want to skip frying, toss tortilla strips with a bit of oil and bake at 400°F until crisp. Season immediately with the tablespoon of taco seasoning while still warm so the spice sticks.

If you plan to meal prep, assemble everything in the morning and refrigerate. Reheat gently on low in the slow cooker or on the stove. Add fresh cilantro and the tortilla topping just before serving.

Shelf Life & Storage

Cool the soup to room temperature within two hours of cooking, then store it in airtight containers.

Refrigerator — 3 to 4 days. Keep the tortilla strips separate to maintain crunch.
Freezer — up to 3 months. Freeze the soup without dairy garnishes or tortilla strips. Thaw overnight in the fridge and reheat slowly.
Reheating — gently reheat on the stove over medium-low and adjust seasoning. Add fresh cilantro before serving.

The Takeaway

This Healthy Crockpot Chicken Tortilla Soup is an easy, weeknight-friendly bowl that balances comfort and brightness. It’s forgiving, adaptable, and crowd-pleasing—perfect for busy households or anyone who likes a simple, nourishing meal without last-minute fuss. Keep the toppings separate until serving, watch your oil when frying, and you’ll have bowls of crunchy, warm goodness in no time.

Ingredients

1onionchopped — provides the aromatic base; cook until translucent to mellow out sharpness.
2clovesgarlicminced — adds savory depth; mince fine so it disperses evenly.
1tablespoonolive oil — for sautéing the onion and garlic without sticking.
3cupslow sodium chicken broth — the cooking liquid and base of the soup; low sodium gives control over final salt.
18 ounce can tomato sauce — builds body and a smooth tomato flavor throughout the soup.
114.5 ounce can fire roasted diced tomatoes (or regular if you prefer less spicy) — offers texture and a roasted note; pick regular if you want milder heat.
14.5 ounce can Old El Paso green chiles — introduces a gentle, tangy heat and green pepper flavor.
1/4cupchopped cilantro — stirred in near the end for fresh brightness.
4cupscooked and shredded chickenor rotisserie chicken — the primary protein; rotisserie works great for convenience.
2tbsptaco seasoning — layers in cumin, chili, and savory spice; adds the southwestern profile.
111 ounce can steamed corn, drained and rinsed — adds sweetness and texture; drain well before adding.
2cupscanola oil — for frying the tortilla strips; neutral flavor and high smoke point.
2 8Old El Paso Burrito Tortillas — cut into strips and fried for the crunchy topping.
1tablespoontaco seasoning — to dust the hot tortilla strips so they’re flavorful and seasoned.
cilantrosliced Jalapenos, low fat sour cream, low fat shredded cheese — final garnishes to finish each bowl to taste.

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Healthy Crockpot Chicken Tortilla Soup

A healthy slow-cooker chicken tortilla soup made with shredded chicken, tomatoes, corn and spices, served with crispy fried tortilla strips and simple garnishes.

Prep Time5

Cook Time3

Total Time3 5

Servings: 6 servings

Ingredients

1 onionchopped
2 clovesgarlicminced
1 tablespoonolive oil
3 cupslow sodium chicken broth
18 ounce can tomato sauce
114.5 ounce can fire roasted diced tomatoes or regular if you prefer less spicy
14.5 ounce can Old El Paso green chiles
1/4 cupchopped cilantro
4 cupscooked and shredded chickenor rotisserie chicken
2 tbsptaco seasoning
111 ounce can steamed corn drained and rinsed
2 cupscanola oil
2 8 Old El Paso Burrito Tortillas
1 tablespoontaco seasoning
cilantrosliced Jalapenos low fat sour cream, low fat shredded cheese

Instructions

Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add 1 chopped onion and 2 cloves minced garlic and cook, stirring, until translucent, about 3 minutes.
Transfer the cooked onion and garlic to the slow cooker.
Add to the slow cooker: 3 cups low sodium chicken broth, 18 ounce can tomato sauce, 14.5 ounce can fire roasted diced tomatoes, 4.5 ounce can Old El Paso green chiles, 4 cups cooked and shredded chicken, 2 tablespoons taco seasoning, and 11 ounce can steamed corn (drained and rinsed). Stir to combine.
Cover and cook on high for 2–3 hours or on low for 4–5 hours.
About 15 minutes before serving, stir in 1/4 cup chopped cilantro, then recover and continue cooking the remaining time.
While the soup finishes, make the tortilla strips: pour 2 cups canola oil into a small saucepan and heat over medium-high.
Using a pizza cutter, cut the 2 burrito tortillas into 1/2-inch strips.
Fry the tortilla strips in batches in the hot oil, about 2–4 minutes per batch, until browned. Remove with a slotted spoon and drain on paper towels.
While the strips are still hot, sprinkle them with 1 tablespoon taco seasoning. Let cool/dry completely on the paper towels.
Ladle soup into bowls and serve topped with the tortilla strips and garnishes: cilantro, sliced jalapenos, low fat sour cream, and low fat shredded cheese.

Equipment

Crockpot

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.