This delicious and healthy chicken tortilla soup is filled with so much flavor! Tender chicken, sweet corn, black beans, and veggies create an easy crock pot meal for the entire family. It’s perfect for meal prep or easy to freeze for a busy weeknight.
Need another soup? Try whole30 zuppa toscana or ground turkey and vegetable soup next.
I love all soup recipes, from this slow cooker beef stew and Italian meatball soup, to white chicken lasagna soup and roasted butternut squash soup.
Soup is easy to make, simple to customize with the protein you have on hand, and always delicious and cozy.
This healthy tortilla soup in the slow cooker is as cozy and delicious as it gets. It’s nutrient dense thanks to the veggies and beans, but it’s also downright flavorful, especially piled with all the delicious toppings (crispy tortilla strips!).
Soups like sweet and spicy chili or Instant Pot taco soup are my favorite because of all the yummy toppings!
Love tortilla soup? Try this creamy chicken tortilla soup next!
Ingredients You Need
Here are the simple ingredients for this healthy crock pot chicken tortilla soup. Jump to the recipe card for the exact measurements.
- Boneless skinless chicken breast: chicken thighs work too.
- Black beans: pinto beans are a good option.
- Corn: Fresh, frozen, or canned corn works.
- Fire roasted tomatoes: I love the smoky flavor it adds to soups like this and slow cooker sausage lentil soup.
- Bell peppers: any color!
- Chicken broth: or bone broth for extra nutrients.
- Spices: cilantro, chili powder, cumin, garlic, paprika, salt and pepper.
- Corn tortillas or tortilla chips: for topping.
Recipe Variations
- Chicken thighs. I love swapping breasts for thighs in soups like this and gluten-free chicken and dumplings.
- Vegetarian: omit the chicken and add another can of black beans.
- More vegetables: try adding in a can of chopped green chiles, zucchini, or stir in baby spinach at the end.
- Spicy: Add some more chili powder, red pepper flakes, or a pinch of cayenne pepper. You could also chipotle peppers in adobo.
- Creamy soup: stir in heavy cream, cashew cream, or full fat coconut milk at the end.
- Add quinoa. Mix 1/2 cup quinoa into the veggies and slow cook!
How to Make Healthy Chicken Tortilla Soup
Here are the step-by-step instructions, with photos, to make crock pot tortilla soup in the crock pot. Skip to the recipe card for the printable instructions.
Step 1. Mix Veggies. Add all of the veggies, beans, seasoning, and broth to a slow cooker and mix to combine.
Step 2. Add the Chicken. Nestle the chicken breasts in the soup ingredients.
Step 3. Slow Cook. Close the lid and slow cook on high for 4-6 hours or on low for 6-8 hours.
Step 4. Shred Chicken. Carefully transfer the cooked chicken to a cutting board and use two forks to shred.
Step 5. Stir and Finish. Add the chicken back into the soup and stir to combine. Taste and add more seasoning as desired.
Step 6. Make Tortilla Strips. Thinly slice corn tortillas into skinny strips. Cover the bottom of a saute pan with avocado oil or olive oil and fry them for 45 seconds on each side over medium-high heat.
Tortilla Soup Toppings
The homemade crispy tortilla strips are a must-make topping! But here are a few other toppings I love to add to chicken tortilla soup. They’re so similar to toppings for healthy chicken enchiladas.
- Sour cream, cashew cream, or Greek yogurt
- Avocado or a dollop of guacamole.
- Shredded cheddar cheese or cotija cheese.
- Fresh chopped cilantro.
- Red onion or Mexican pickled onions
- Lime juice.
Recipe FAQs
Yes, you can easily make it on the stove top! Saute the veggies and garlic in a Dutch oven or stock pot with olive oil. Add the rest of the ingredients and bring to a boil and simmer for 25 minutes. Remove the chicken, shred, and add it back to the pot. Serve with your favorite toppings!
Yes! Let the soup cool and transfer it to an airtight container. Freeze for up to 3 months. Allow it to thaw overnight in the fridge and reheat on the stove or in the crock pot.
Expert Tips
- Use leftover chicken. If you have rotisserie chicken in the fridge, you can cook the soup in the slow cooker or on the stove top and mix it in at the end.
- Use low-sodium chicken broth so you can adjust the salt levels.
- Save time with canned corn and beans. Keeps it simple and easy!
- Season to taste. Taste and adjust the salt and seasonings at the end.
Storing Leftover Soup
Refrigerator: store leftover soup without toppings in an airtight container in the fridge. It will stay fresh for 3-4 days.
Freezer: Freeze soup in an airtight container for up to 3 months. Thaw overnight in the fridge.
Reheat: reheat the soup by bringing it to a gentle boil until heated through in a saucepan or Dutch oven.
Feels like Breakfast on the Beach!
- Thick and delicious with tons of coconut flavor
- Takes 5 minutes to make
- Easy to customize with your favorite toppings
- Full of healthy fats
- Add protein powder for a complete breakfast
- Sweet tropical flavors
Love refreshing smoothies? Try this pitaya smoothie bowl, blueberry raspberry smoothie, or tropical kale smoothie next!
Why You’ll Love This Smoothie Bowl
- Thick enough to scoop with a spoon. Not a drink.
- 5 minutes from freezer to bowl.
- One blender, no extra dishes.
- Add 25g of protein with a scoop of vanilla protein powder. Full breakfast, full morning.
- Naturally Gluten-Free, Paleo, Dairy-Free, and Vegan. No swaps needed.
- Pre-portion the fruit ahead so weekday mornings are zero decisions.
Ingredients You’ll Need
- Frozen banana. One whole. Banana is the texture anchor; don’t skip.
- Frozen pineapple. ¾ cup. Pre-cut from the freezer aisle works.
- Frozen mango. ½ cup. Same rule.
- Full-fat coconut milk. ⅓ cup, from the can. Shake the can well before measuring or you’ll pour off only the watery part.
- Coconut extract. Optional, ¼ teaspoon. Boosts the coconut flavor without making it taste like sunscreen. A little goes a long way.
- Vanilla protein powder. Optional, one 25g scoop. I use Be Well by Kelly because the ingredient list is short. If you add protein powder, add an extra splash of coconut milk to keep it blendable.
- Toppings. Whatever’s in the kitchen: shredded coconut, chia seeds, fresh fruit, granola, nut butter.
How to Make a Coconut Smoothie Bowl
- Add the Frozen Fruit First. Dump all the frozen into a high-speed blender. Don’t add the liquid yet. Start dry.
- Add the Liquid Slowly. Add the coconut milk, coconut extract, and protein powder if using. Blend on low first, then high. Stop and stir or tamp down as needed. If the blender stalls, add coconut milk one tablespoon at a time until it moves. Don’t drown it.
- Pour and Top. Pile the toppings on, hit it with a drizzle of nut butter or honey if you want, and serve immediately. Smoothie bowls melt fast.
Coconut Smoothie Bowl Toppings
The toppings are where you make it yours. A few that work:
- Chia seeds: crunch and fiber. Half a tablespoon goes a long way.
- Granola: crunch. Use one with chunky clusters.
- Shredded coconut or coconut flakes: doubles down on the coconut.
- Nut butter: coconut almond butter, macadamia butter, or cashew butter for a tropical feel. Warm it slightly so it drizzles.
- Extra fruit: kiwi, banana slices, mango, fresh pineapple. Sparingly, because there’s already a lot of fruit in the bowl.
- Bee pollen, hemp hearts, or cacao nibs if you want to lean health-y.
Prefer a more decadent smoothie? Try our cake batter protein shake, chocolate peanut butter protein smoothie, or chocolate and cherry smoothie.
FAQS
Too much liquid. Add more frozen fruit a handful at a time and blend until it thickens. Or remember the rule for next time: 2 parts frozen fruit to 1 part liquid, max.
Not enough liquid, fruit not chopped small enough, or the blender isn’t powerful enough. Stop, scrape the sides, tamp the fruit toward the blades, and pulse instead of running on high.
Yes. The recipe works as-is without protein powder. If you do add protein, add an extra splash of coconut milk so it blends.
Yes. With coconut milk and a plant-based protein powder, it’s naturally Gluten-Free, Dairy-Free, Paleo, and Vegan.
Yes. Pre-portion the frozen fruit into individual zip-top bags. In the morning, dump one bag in the blender, add coconut milk and protein powder, and blend.
Store the smoothie base (without toppings) in an airtight container in the fridge for up to 1 day. After that, it separates and loses creaminess. Give it a stir or a quick re-blend before serving.
Coconut Smoothie Bowl
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Ingredients
- 1 frozen banana
- 3/4 cup frozen pineapple
- 1/2 cup frozen mango
- 1/3 cup full fat coconut milk shaken
- 1/4 teaspoon coconut extract optional
- 1 scoop (25g) vanilla protein powder optional
- Toppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Instructions
- Add all ingredients to a highs-speed blender. Blend on high for 1-2 minutes until a smooth and thick consistency. If you don't have a high powered blender it may take a little longer or you may need to add another splash of coconut milk.1 frozen banana, 3/4 cup frozen pineapple, 1/2 cup frozen mango, 1/3 cup full fat coconut milk, 1/4 teaspoon coconut extract, 1 scoop (25g) vanilla protein powder
- Pour into a bowl and top with your favorite toppingsToppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Notes
- Use frozen fruit as the base.
- Start with less liquid and add more as needed to get the desired texture.
- Use a high-speed blender for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips for Thick Smoothie Bowls
- Use frozen fruit as the base.
- Start with less liquid and add more as needed.
- Use a high-speed blender for best results.
Prep and Storage Tips
Prep ahead: Pre-portion the frozen fruit into individual zip-top bags so weekday mornings are just dump-and-blend.
Storage: Store the smoothie base in an airtight container in the fridge for up to 1 day. It separates after that.
Freezing: Store in a freezer-safe container for up to a month. Thaw in the fridge overnight, give it a stir, and pour into the bowl.
More Smoothie Recipes
Healthy Chicken Tortilla Soup
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Ingredients
Chicken Tortilla Soup
- 1 (15oz) can black beans drained and rinsed
- 1- (14.5 oz) can fire roasted tomatoes
- 1 ½ cups frozen corn canned or fresh corn works too
- 2 bell peppers chopped (any color)
- 3 cloves garlic minced
- 2 cups low-sodium chicken broth
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoons salt
- 1/2 teaspoon black pepper
- 2 teaspoons paprika
- 1.5 lbs boneless skinless chicken breasts or chicken thighs
- ¼ cup fresh cilantro finely chopped
- 2 tablespoons lime juice (1 lime)
- Toppings: Greek yogurt, sour cream, avocado, cilantro or red onion
Crispy Tortilla Strips
- 6 small corn tortillas cut thinly into strips
- Olive oil, coconut oil or avocado oil for frying
Instructions
- Add the black beans, tomatoes, corn, peppers, garlic, broth, and spices to a crock pot and stir to combine.1 (15oz) can black beans, 1- (14.5 oz) can fire roasted tomatoes, 1 ½ cups frozen corn, 2 bell peppers, 3 cloves garlic, 2 cups low-sodium chicken broth, 1 tablespoon chili powder, 2 teaspoons cumin, 1 teaspoons salt, 1/2 teaspoon black pepper, 2 teaspoons paprika
- Nestle the uncooked chicken in the soup so that it's full covered.1.5 lbs boneless skinless chicken breasts
- Cover and cook on low for 6-8 hours or on high for 4-6 hours. Remove the chicken from the soup and use two forks to pull it apart. Place the shredded chicken back in the soup with the lime juice and chopped cilantro and stir well.¼ cup fresh cilantro, 2 tablespoons lime juice
- To make the tortilla strips, thinly slice corn tortillas into skinny strips. Drizzle enough oil in the bottom of a medium pan to cover the bottom and heat over medium-high. Fry the tortilla trips in batches for 45 seconds on each side, until golden and crispy. Transfer to the paper towel to cool slightly. They'll continue to crisp as they cool.6 small corn tortillas, Olive oil, coconut oil or avocado oil
- Serve warm with sliced avocado, cilantro, lime juice and crispy tortilla strips. Tortilla soup stays fresh in an airtight container in the fridge for up to 4 days.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe by: Molly Thompson of What Molly Made | Photography by: Sierra Inn
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Delicious! Was perfect to have ready for a nutritious dinner after kids’ baseball games
Thanks Ashley!
Hello. Made the soup and it was VERY good, and of course, anything crock pot during the winter is welcome. I added a few additional things. Parm rind, carrots, edaname beans and some mushrooms! It’s just so delicious!!! Thank you
Thank you so much Helen!
Prepped for lunch for the week and served with avocado and Greek yogurt. I love slow cooker meals! #whatwemade
Thanks so much Alison! This one makes great leftovers.
Everyone (including my small children) loved it!
Thanks, Lauren!
I just made this and it is delicious. Quick question: what is the serving size? Your nutrition chart says “1g?”
Hey Denise! That’s a typo! It should just be 1 serving. This makes about 6 servings and each serving is about 2 cups.
So easy and so delicious! A great way to start the week and welcome fall! Thank you Molly ☺️
I have no intentions of being rude, but under the section mentioning how many calories, you entered 350 carbs instead of calories.
Thank you for the recipe, this is delicious 🙂
What is the serving size that coincides with the health information?
This serves 6, so it’s one serving of that! A couple of cups:)
Made this last week and have it on the menu again for this week…it was so good! Love the homemade tortilla strips too – so light and crispy!
Thanks, Carly!! It’s a fave in our house too:)
Oooh I think adding some jalapenos to this would be amazing! I have to give this recipe a try now, thank you!