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Crock Pot Chicken Tortilla Soup is an easy dump and go recipe with tender chicken in a savory chicken and tomato broth that is packed with flavor! The perfect healthy recipe for busy nights or lazy weekends.
This recipe couldn't be any easier! It literally is a dump and go recipe. No cooking required before adding anything to the slow cooker. I bet you have all the ingredients on hand too! Have a delicious dinner ready to devour when you get home!
We love this recipe at our house. It's simple but has so much flavor just like this Crock Pot White Chicken Chili.
Crock Pot Chicken Tortilla Soup Ingredients
- Boneless, Skinless Chicken Breast
- Onion
- Bell Pepper
- Garlic
- Cumin
- Salt
- Black Pepper
- Bay Leaf
- Canned Fire Roasted Tomatoes
- Canned Tomatoes with Green Chilies
- Frozen Corn
- Chicken Broth
Substitution Suggestions:
- Chicken Breast: boneless, skinless chicken thighs can be substituted as well as already cooked and shredded chicken. Leftover chicken from Instant Pot Shredded Chicken or Crock Pot Whole Chicken is great for repurposing leftovers, just reduce the cook time to 4 hours.
- Bell Pepper: Any color of sweet bell pepper will work. If you like spicy soup, add a finely diced jalapeño too.
- Fire Roasted Tomatoes: Original diced tomatoes, fresh diced tomatoes, or any flavor of diced tomatoes can be subbed. I prefer the flavor of fire roasted tomatoes in this soup.
- Tomatoes with Green Chilies: If you are not a fan of green chilies, you can leave this item out and replace it with another can of fire roasted tomatoes.
- Frozen Corn: I always have frozen corn on hand, but you can use fresh corn cut off the cob or a can of drained corn kernels.
- Chicken Broth: Vegetable broth can be subbed as well as chicken bouillon mixed with water.
- Variations: Add in some black beans for an extra punch of texture and protein. Stir in some more flavor with fresh cilantro or chili powder.
How to Make Healthy Chicken Tortilla Soup in the Crock Pot
- Place chicken in the bottom of the crock pot.
- Sprinkle with cumin, salt and pepper. Lay bay leaf on top of chicken.
- Add the chopped onion and bell pepper with the minced garlic.
- Then top with the fire roasted tomatoes, tomatoes with green chilies and frozen corn.
- Lastly, add the chicken broth and give it all a good stir.
- Cover and cook on low for 8 hours.
- Once cooked, break the chicken apart with tongs. The chicken will be so tender it will easily fall apart.
- Serve with all your favorite toppings.
Serving Chicken Tortilla Soup
- Crushed Tortilla Chips or Fried Tortilla Strips
- Shredded Cheese
- Sour Cream or Plain Green Yogurt
- Diced Avocado
- Cilantro Leaves
- Pickled Jalapeños
Storing Chicken Tortilla Soup
Storing: Store any leftover cooled soup tightly covered in the fridge for up to 4 days.
Freezing: Place cooled soup in a freezer safe air tight container or zip top bag, label, and date. Freeze soup up to 4 months. When ready to use, thaw overnight in the fridge. Then reheat in the microwave or on the stove.
Chicken Tortilla Soup Freezer Meal
To make this into a freezer meal, add all the ingredients except the chicken broth to a gallon size zip top bag or freezer safe container. Label, date and freeze. This will stay fresh in the freezer for 3 months. When ready to use, take the meal out the night before to thaw a bit overnight in the fridge. Add the contents of the bag into the crock pot along with the chicken broth and cook on low for 8 hours. This recipe is a great way to have meals prepared and ready to cook at a moments notice.
FAQs About Crock Pot Chicken Tortilla Soup
This Chicken Tortilla Soup in the crock pot is healthy! It is full of lean protein from the chicken and essential vitamins and nutrients from the tomatoes and corn. Some soups can be heavy and rich, but this soup is lighter and a perfect healthy family meal.
Yes, the crock pot will cook the chicken at a high enough heat to kill any bacteria. For safety and ease of mind, check that the chicken has reached an internal temperature of 165°F before eating.
Yes, but you risk drying out the chicken. I prefer to cook chicken, especially boneless and skinless breasts, on low.
The biggest tip for not drying out chicken breasts in the crock pot is to always cook it on low setting. I have tried cooking chicken breasts on high and they tend to dry out. Chicken thighs are more forgivable and can be cooked on either low or high without drying out, but I still mostly use the low setting with chicken.
Other Delicious Crock Pot Dinners:
- Pepperoni Pizza Chicken
- Beef Barley Stew
- Easy Chicken Tacos
- Ground Turkey Chili
- Pizza Joes
- Chicken & Potato Stew
- Iowa Maid Rites
Crock Pot Chicken Tortilla Soup
Ingredients
- 1 pound boneless, skinless chicken breast
- 2 teaspoons cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 dried bay leaf
- 1 medium onion, chopped
- 1 medium sweet bell pepper, chopped
- 1 14.5 oz can fire roasted tomatoes, undrained
- 1 10 oz can tomatoes with green chilies, undrained
- 2 cups frozen corn
- 4 cups chicken broth
Instructions
- Add chicken to the bottom of crock pot.
- Sprinkle chicken with cumin, salt and black pepper. Lay bay leaf on chicken.
- Add the cans of fire roasted tomatoes and tomatoes with green chilies, then the frozen corn.
- Add the chicken broth and give it a good stir.
- Cook on low for 8 hours.
- Using tongs break up chicken and stir it all together.
- Serve with your favorite toppings: crushed tortilla chips, fried tortilla strips, sour cream, plain Greek yogurt, shredded cheese, cilantro leaves, diced avocado, pickled jalapeños.
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