This easy chicken tortilla soup is the perfect healthy family meal for busy weeknights. With just 10 minutes of prep in the morning, you can come home to a warm, hearty dinner that’s ready to enjoy. The best part? Everyone can make it their own by adding their favorite toppings for a fresh burst of flavor. This is a high protein chicken soup that is also packed with fiber. That combination keeps you feeling full, satisfied, and energized!.
Ingredients in Crockpot Chicken Tortilla Soup
- 1 ½ lbs boneless, skinless chicken breast
- 1 packet low-sodium taco seasoning
- 1 tsp minced garlic
- 1 onion, diced
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn, rinsed and drained
- 1 (14.5 oz) can fire-roasted diced tomatoes, do not drain
- 1 (4 oz) can green chilis
- 1 (32 oz) carton low-sodium chicken bone broth
- 1 Lime, juiced
- ¾ cup tortilla strips
How to Make Chicken Tortilla Soup
- Start by dicing your onion, then drain and rinse the black beans and corn.
- Place the chicken breasts in the bottom of your crockpot.
- Sprinkle the taco seasoning evenly over the chicken.
- Add the onion, garlic, black beans, and corn on top.
- Pour in the diced tomatoes (including the juice), green chilis, and bone broth.
- Stir everything together until well combined.
- Cover and cook on low for 6–8 hours or high for 4 hours, depending on your schedule.
- Once cooked, add juice of 1 lime, stir well. Then remove the chicken from the crockpot, shred it with two forks, then return it to the pot and stir to mix everything together.
- Serve hot, topping each bowl with about 2 tablespoons of tortilla strips.
For extra flavor, let everyone customize their bowl with toppings like shredded Monterey Jack cheese, a dollop of sour cream, or a spoonful of guacamole.
Nutrition Facts: This recipe makes 6 servings: Calories: 325 Total Fat: 5 g Saturated Fat: 1 g Carb: 31 g Fiber: 6 g Sugar: 6 g Protein: 41 g Sodium: 630 mg
Variations of Chicken Tortilla Soup
Swap the protein: Try using shredded rotisserie chicken to save even more prep time, just add during the last 10 minutes of cooking to heat through.
Add more veggies: Toss in bell peppers, zucchini, or spinach during the last hour of cooking for extra color and nutrients.
Add more spice: Stir in a diced jalapeño or a pinch of cayenne pepper for a little heat.
How to Store and Reheat Chicken Tortilla Soup
Store: Let the soup cool completely before storing. Transfer it to airtight containers.
Refrigerate for up to 3 days or freeze for up to 3 months.
Reheat: To reheat, warm a portion in the microwave for 1–2 minutes, or longer if frozen. If heating from frozen, stir every 1 to 1 1⁄2 minutes to help it heat evenly.
Add your tortilla strips and favorite toppings right before serving for that fresh, homemade flavor.
Easy Chicken Tortilla Soup
Ingredients
- 1 1/2 lb Chicken breast boneless, skinless
- 1 packet Taco seasoning low sodium
- 1 tsp Garlic minced
- 1 medium Onion diced
- 15 oz Can corn rinsed and drained
- 15 oz Can black beans rinsed and drained
- 14.5 oz Can fire roasted diced tomatoes do NOT drain
- 4 oz Can green chilis
- 32 oz Chicken bone broth low sodium
- 3/4 cup Tortilla Strips
Instructions
- Start by dicing your onion, then drain and rinse the black beans and corn.
- Place the chicken breasts in the bottom of your crockpot.
- Sprinkle the taco seasoning evenly over the chicken.
- Add the onion, garlic, black beans, and corn on top.
- Pour in the diced tomatoes (including the juice), green chilis, and bone broth.
- Stir everything together until well combined.
- Cover and cook on low for 6–8 hours or high for 4 hours, depending on your schedule.
- Once cooked, add juice of 1 lime, stir well.
- Remove the chicken from the crockpot, shred it with two forks, then return it to the pot and stir to mix .
- Serve hot, topping each bowl with about 2 tablespoons of tortilla strips.
Notes
Nutrition
About the Author: Rachel Roberts Registered Dietitian and Nutritionist
Rachel Roberts is a Registered Dietitian and Nutritionist in Rhode Island, a Certified Personal Trainer, business owner, mom, wife, and self-proclaimed foodie with over 20 years of experience in the field of health and wellness. She believes that healthy eating should not be complicated or time-consuming. Follow her on YouTube, Facebook, or Instagram for more Dietitian approved recipes and healthy lifestyle tips to improve your health.
Need some help getting your health on track? Rachel and her team of Registered Dietitians and Nutritionists help people lose weight and achieve their health and wellness goals! Meet in person with one of our Nutritionists in RI. We also offer online nutrition coaching sessions to people in RI, MA, CT and FL. Click here to schedule a consultation. In most cases our nutritionists are 100% covered by health insurance.
