Homemade Healthy Crockpot Chicken Tortilla Soup photo

If you’re looking for a comforting and nourishing meal that practically cooks itself, look no further than this Healthy Crockpot Chicken Tortilla Soup. This recipe is perfect for busy weekdays, cozy weekends, or whenever you just want a hearty bowl of goodness. With a medley of spices, tender chicken, and vibrant vegetables, this soup is not only delicious but also packed with nutrients. Grab your crockpot, and let’s dive into the details!

Why This Recipe Is Reliable

Delicious Healthy Crockpot Chicken Tortilla Soup image

This Healthy Crockpot Chicken Tortilla Soup recipe is a crowd-pleaser that delivers on flavor and nutrition. It’s simple to prepare, making it perfect for both novice cooks and seasoned chefs. The combination of ingredients means you can customize it based on what you have on hand while ensuring a wholesome meal. Plus, it’s great for meal prep and can be easily stored for later enjoyment.

The Essentials

To whip up this delightful soup, you’ll need the following ingredients:

  • 1 onion, chopped – Adds depth and flavor.
  • 2 cloves garlic, minced – Provides a savory base.
  • 1 tablespoon olive oil – For sautéing the onion and garlic.
  • 3 cups low sodium chicken broth – The heart of the soup.
  • 1 (8 ounce) can tomato sauce – For a rich tomato flavor.
  • 1 (14.5 ounce) can fire roasted diced tomatoes – Adds a smoky note.
  • 1 (14.5 ounce) can Old El Paso green chiles – For a touch of spice.
  • 1/4 cup chopped cilantro – Freshness and vibrancy.
  • 4 cups cooked and shredded chicken or rotisserie chicken – Protein-packed goodness.
  • 2 tablespoons taco seasoning – A flavorful blend of spices.
  • 1 (11 ounce) can steamed corn, drained and rinsed – Sweetness and texture.
  • 2 (8 inch) Old El Paso Burrito Tortillas – For serving.
  • 1 tablespoon taco seasoning – Extra flavor for the tortillas.
  • Garnishes: Sliced cilantro, jalapeños, low-fat sour cream, low-fat shredded cheese.

Essential Tools for Success

Having the right tools can make your cooking experience more enjoyable. Here’s what you’ll need:

  • Crockpot – The star of the show, allowing for slow cooking.
  • Cutting board and knife – For prepping your veggies and chicken.
  • Measuring cups and spoons – For accurate ingredient measurements.
  • Stirring spoon – To mix everything together.
  • Bowl for garnishes – To serve your toppings.

Healthy Crockpot Chicken Tortilla Soup Made Stepwise

Easy Healthy Crockpot Chicken Tortilla Soup recipe photo

Step 1: Sauté the Aromatics

Start by heating the olive oil in a skillet over medium heat. Add the chopped onion and sauté until it’s soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Step 2: Combine Ingredients in the Crockpot

Transfer the sautéed onion and garlic to your crockpot. Add the chicken broth, tomato sauce, fire roasted diced tomatoes, green chiles, chopped cilantro, shredded chicken, taco seasoning, and corn. Stir everything together until well combined.

Step 3: Cook Low and Slow

Cover the crockpot and set it to cook on low for 6-8 hours or on high for 3-4 hours. This allows all the flavors to meld beautifully.

Step 4: Prepare the Tortillas

About 30 minutes before serving, cut the burrito tortillas into strips. Toss them with a tablespoon of taco seasoning and a drizzle of olive oil. Spread them on a baking sheet and bake at 400°F (200°C) for about 10-12 minutes until they’re crispy.

Step 5: Serve and Garnish

Once the soup is ready, give it a good stir and taste for seasoning. Serve the soup hot in bowls, garnishing with your choice of sliced cilantro, jalapeños, low-fat sour cream, and low-fat shredded cheese. Don’t forget to add those crispy tortilla strips for an extra crunch!

Make It Diet-Friendly

Savory Healthy Crockpot Chicken Tortilla Soup shot

No matter your dietary needs, this Healthy Crockpot Chicken Tortilla Soup can be adapted:

  • Gluten-Free: Ensure the tortillas are gluten-free or serve without.
  • Dairy-Free: Skip the cheese and sour cream or opt for dairy-free alternatives.
  • Low-Carb: Replace tortillas with avocado slices or omit them altogether.
  • Vegetarian: Substitute chicken with black beans or chickpeas and use vegetable broth.

Mistakes Even Pros Make

While making this Healthy Crockpot Chicken Tortilla Soup, here are common pitfalls to avoid:

  • Not sautéing the onions and garlic first – This step enhances the flavor.
  • Skipping the seasoning – Be generous with your taco seasoning for maximum flavor.
  • Overcooking the chicken – If using raw chicken, ensure it’s cooked through but not dry.
  • Neglecting to taste before serving – Adjust salt and spices as needed for the best results.

Cooling, Storing & Rewarming

This Healthy Crockpot Chicken Tortilla Soup is perfect for meal prep. Here’s how to handle leftovers:

  • Cooling: Allow the soup to cool to room temperature before storing.
  • Storing: Transfer to airtight containers and refrigerate for up to 4 days or freeze for up to 3 months.
  • Rewarming: Reheat on the stove over medium heat, adding a splash of broth if it thickens too much.

Common Qs About Healthy Crockpot Chicken Tortilla Soup

Can I use frozen chicken in this recipe?

Yes! You can add frozen chicken directly to the crockpot. Just ensure it cooks for the full duration for safety.

How spicy is this soup?

The spice level can be adjusted. Use regular diced tomatoes instead of fire-roasted and reduce or omit the green chiles for a milder soup.

Can I make this soup ahead of time?

Absolutely! This soup is great for meal prep. You can make it a day in advance and reheat when ready to serve.

What can I serve with the soup?

This soup is hearty on its own, but you can serve it with a side of cornbread, a fresh salad, or enjoy it with some Chicken Enchilada Soup for a delightful meal.

Next Up in Your Queue

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See You at the Table

This Healthy Crockpot Chicken Tortilla Soup is a nourishing and satisfying dish that brings warmth and flavor to any table. With just a few simple steps, you can create a meal that’s not only healthy but also incredibly delicious. Whether you serve it for a family gathering or enjoy it solo, this soup is sure to become a staple in your home. Enjoy every spoonful and share it with those you love!

Homemade Healthy Crockpot Chicken Tortilla Soup photo

Healthy Crockpot Chicken Tortilla Soup

This Healthy Crockpot Chicken Tortilla Soup is a comforting meal that cooks itself! Packed with flavor and nutrients, it's perfect for any day of the week.
Prep Time15 minutes
Cook Time6 hours
Total Time6 hours 15 minutes
Servings: 6 servings

Ingredients

  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 tablespoon olive oil for sautéing
  • 3 cups low sodium chicken broth
  • 1 can tomato sauce 8 ounces
  • 1 can fire roasted diced tomatoes 14.5 ounces
  • 1 can Old El Paso green chiles 14.5 ounces
  • 1/4 cup cilantro chopped
  • 4 cups cooked and shredded chicken or rotisserie chicken
  • 2 tablespoons taco seasoning
  • 1 can steamed corn drained and rinsed (11 ounces)
  • 2 pieces Old El Paso Burrito Tortillas 8 inch
  • 1 tablespoon taco seasoning for the tortillas
  • Garnishes sliced cilantro, jalapeños, low-fat sour cream, low-fat shredded cheese

Instructions

  • Start by heating the olive oil in a skillet over medium heat. Add the chopped onion and sauté until it's soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  • Transfer the sautéed onion and garlic to your crockpot. Add the chicken broth, tomato sauce, fire roasted diced tomatoes, green chiles, chopped cilantro, shredded chicken, taco seasoning, and corn. Stir everything together until well combined.
  • Cover the crockpot and set it to cook on low for 6-8 hours or on high for 3-4 hours. This allows all the flavors to meld beautifully.
  • About 30 minutes before serving, cut the burrito tortillas into strips. Toss them with a tablespoon of taco seasoning and a drizzle of olive oil. Spread them on a baking sheet and bake at 400°F (200°C) for about 10-12 minutes until they’re crispy.
  • Once the soup is ready, give it a good stir and taste for seasoning. Serve the soup hot in bowls, garnishing with your choice of sliced cilantro, jalapeños, low-fat sour cream, and low-fat shredded cheese. Don’t forget to add those crispy tortilla strips for an extra crunch!

Equipment

  • Crockpot
  • Cutting board and knife
  • Measuring cups and spoons
  • Stirring spoon
  • Bowl for garnishes

Notes

  • Allow the soup to cool to room temperature before storing.
  • Transfer to airtight containers and refrigerate for up to 4 days or freeze for up to 3 months.
  • Reheat on the stove over medium heat, adding a splash of broth if it thickens too much.

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