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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.