Healthy Crock Pot Chicken Tortilla Soup

When it comes to simplifying dinnertime chaos, the crock pot is our hero. It’s hard to beat the convenience of dumping ingredients in, setting a few dials, and returning home after a busy day to a finished dinner. When the temps begin to fall, we find ourselves reaching for our crock pots more often, and this chicken tortilla soup is always a crowd-pleaser. It’s got all the ease of crock pot cooking, plus just enough heat to ward off the winter chill.


  • 4 cup shredded chicken

  • 1 onion, chopped

  • 2- 14.5 oz cans chicken broth (or you can substitute vegetable broth if desired)

  • 1- 14.5 oz can diced tomatoes (regular or fire-roasted, depending upon how spicy you like it)

  • 1- 8 oz can tomato sauce

  • 1- 4.5 oz can green chilies

  • 2 tbsp chopped cilantro

  • 1 tbsp olive oil

  • 1- 10 oz package frozen corn

  • 2 cloves of garlic, minced

  • 2 tsp cumin

  • Salt and pepper to taste

Optional ingredients:

  • 1 banana pepper, chopped

  • 1 jalapeno pepper, chopped

  • 1- 4.5 oz can sliced black olives

For the tortilla strips:

  • 2- 8” tortillas (flour or corn)

  • 2 tbsp olive oil


1. Add all ingredients to crock pot. Mix well, cover, and cook on low for 6-8 hours or on high for 3-4 hours.

2. (Approximately 30 minutes before serving) Preheat oven to 400º.

3. Cut tortillas into narrow strips, and place on a baking sheet lined with parchment paper.

4. Lightly coat tortilla strips with olive oil using a brush, and bake for 10 minutes, or until crisp. Serve over soup.

Suggested garnishes:

Cheese, diced avocado, lettuce, sliced bell peppers, fresh cilantro