Easy Chicken Tortilla Soup (crockpot)
Chicken tortilla soup is a hearty meal that features tender chicken and warm Mexican flavors. But what really sets this recipe apart from others is the use of the crockpot.
The long, slow cooking process infuses the meat with liquid creating fall-apart, perfectly seasoned bites and a slightly spiced broth with lots of depth.
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What can I expect?
This low-carb chicken tortilla soup is made with a variety of nutritious ingredients for a high-protein meal that will fill you up without leaving you feeling weighed down.
Plus, not only is it delicious, but this recipe will revolutionize the way you prepare soup! Instead of standing over a hot stove for hours on end, all you have to do is combine the ingredients, and let them slow-cook.
Then, come back after a few hours, shred the chicken, and let it cook again. After that, all that’s left to do is add your favorite toppings, and dig in!
Is Crockpot Chicken Tortilla Soup Healthy?
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Let’s take a look at the main ingredients:
- Low-sodium chicken broth
- Chicken
- Jalapeño
- Green chilis
- Onion
- Bell peppers
- Tomato sauce
Chicken broth, jalapeños, green chilis, onion, bell peppers, and tomato sauce are all natural, nutritious food sources. Each have their own list of health benefits. Include them in soups, stews, casseroles, and stir-fry recipes for a boost of nutrients and flavor.
Sugar is what makes food unhealthy.
Classic tortillas are made from white flour (refined grains) which means they are practically all sugar.
Top this chicken tortilla soup with a 23g sugar tortilla, and you’re looking at heartburn with an energy crash. (And you’ll be scouring the pantry for your next sugar snack within the hour.)
Substitute regular flour tortillas with a low-carb alternative, and this recipe becomes nourishment. The ingredients provide vitamins, minerals, protein, and quality, whole-food energy.
Enjoy this crockpot chicken tortilla soup knowing it supports your well-being. Learn more about eating less sugar here.
Chicken Tortilla Soup Tips
1. Prepare it in advance
Like many soup recipes, this chicken tortilla soup tastes even better the next day when the flavors have had lots of time to blend together! For the best results, prepare a batch in advance, leave off the toppings, and store it in an airtight container in the fridge.
Then, warm it in the crockpot, over the stove, or in the microwave, and enjoy!
2. Make shredding easy
Use two forks to gently scratch and pull the chicken apart. Or, transfer it to a bowl, and use a hand mixer to shred it into pieces!
3. Store leftovers
Once cooled, leftovers can be transferred without toppings to an airtight container and stored in the fridge for up to 3-4 days or in the freezer for up to 6 months.
4. Have leftover chicken?
Freeze it for another batch of soup at a later date, or use it to make pesto chicken wraps or white chicken chili.
Chicken Tortilla Soup (crockpot)
Print Recipe
Ingredients
- 64 oz low sodium chicken broth
- 1-2 lbs chicken breast
- 1 Tbsp sliced jalapeno
- 4 oz canned diced green chilis
- ½ cup diced onion
- 1 bell pepper
- ½ cup green enchilada sauce
- 4 Tbsps tomato sauce
- ¼ tsp onion salt
- ¼ tsp smoked paprika
- 1 tsp minced garlic
Instructions
- Place 1-2 Chicken breasts in the crockpot on high with 32 ounce broth for 2 hours-3 hours.
- Shred chicken in crock after this once cooked.
- Add another carton of broth and all remaining ingredients and stir.
- Let cook for 1-2 hours on low before enjoying
- Add toppings.
Notes
- Top with cheese, sourcream, cilantro, lime juice and avocado and low carb tortilla strips.
- For the tortilla strips I used a small low carb tortilla, slice it and place it in an air fryer for 3 min and 365
DID YOU MAKE THIS RECIPE?
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