A bowl tortilla soup with spoon and bread roll.

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