Healthy Slow Cooker Chicken Tortilla Soup

Healthy Slow Cooker Chicken Tortilla Soup

This week I’m sharing an ideal weeknight recipe: Healthy Slow Cooker Chicken Tortilla Soup. It’s easy to make – simply chop up a couple ingredients and then throw everything into your slow cooker for 4 hours.

This recipe has all the flavor a meal that you spend all day in the kitchen making, but it only takes 15 minutes to prep.

Especially during the colder months, this recipe is a staple in our home. There’s something so satisfying about a slow cooker meal on a chilly evening.

For a Little Added Spice

If you like spice, add ⅛ tsp cayenne to your soup. This will give your soup a low to medium level of spice. If you really crave spicy food, add more! We usually add ⅛ cayenne as listed below to give the soup some kick.

Why Healthy Slow Cooker Chicken Tortilla Soup is The Best…

Overall, the flavors of this soup are well-rounded. It’s a classic tortilla soup that opts for healthier ingredients. This is a healthy slow cooker chicken tortilla soup because it’s mostly vegetables (corn, beans, tomatoes) but retains a nice chicken flavor (from chicken breast + reduced-sodium chicken broth).

And tortilla soup is not complete without the crunch of tortillas on top! We like to buy the tortilla strip toppings (found in the salad aisle) and sprinkle them generously on top of the soup.

Healthy Slow Cooker Chicken Tortilla Soup

All all the flavor a meal that you spend all day in the kitchen making, but it only takes 15 minutes to prep! 
Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 4 hours
Servings 6

Ingredients

  • 1 jalapeno
  • 3 cloves garlic
  • 1 onion
  • 2 tsp ground cumin
  • 3 tsp chili powder
  • 1 tsp oregano
  • 1 tsp cayenne (optional)
  • 14 oz can crushed tomatoes
  • 1 can rotel tomatoes
  • 1 can black beans
  • 1 cup frozen corn
  • 2 chicken breasts
  • 4 cups reduced-sodium chicken broth

Toppings

  • 1 package tortilla strips (found in the salad toppings aisle)
  • 1/2 cup cilantro (optional)
  • 1 avocado (optional)

Instructions

  • Chop jalapeno, garlic, and onion. Cook with olive oil in a pan until soft.
  • Add all ingredients (except for toppings) to crock pot.
  • Optional: if you like some spice in your soup, add ⅛ tsp cayenne pepper.
  • Cook on high for 4 hours.
  • Shred chicken into bite-sized pieces & add back into soup.
  • Serve & top with optional tortilla strips, cilantro, and avocado.

We live in a little log cabin in Jackson Hole, WY where some years it snows every month (yes, it has snowed in July & August)! Slow cooker meals like this one are a must-have to get through cold days. Even the snowiest weather is made enjoyable by a hot meal.

If you’re looking to do more slow cooker cooking this year, here’s the crockpot we love & use: 6 Quart Programmable Crockpot.

(Please note that this is an affiliate link. If you purchase this link I may receive a small commission at no cost to you).

This crockpot is our best friend in the cold months! The best feature is the programmable timer. Set it & forget it. Check it out here: see it on Amazon.com.

For more cozy & comfort-inspired meals check out our Recipe series.

And for your next crockpot meal, try our EPIC Spicy Chili Crockpot Recipe.

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