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chicken tortilla soup slow cooker
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4.43 from 19 votes

Healthy Slow Cooker Chicken Tortilla Soup

Wait until you try this healthy slow cooker chicken tortilla soup! It's the best soup recipe and it's so simple to make. You cook the chicken right it in the crock pot so it falls apart and can be put together in minutes.
Prep Time20 mins
Cook Time5 hrs
Total Time5 hrs 20 mins
Course: Dinner
Cuisine: Mexican
Keyword: chicken, dinner, gluten free, healthy, mexican, soup, tortilla soup
Servings: 6
Calories: 404kcal



  • 1.5 lbs boneless skinless chicken breasts
  • 1-15 ounce can black beans drained and rinsed
  • 1-14.5 ounce can fire roasted tomatoes
  • 1 ½ cups frozen corn
  • 2 bell peppers chopped (any color)
  • 3 cloves garlic
  • 2 cups chicken broth
  • ¼ cup fresh cilantro chopped
  • 1 tablespoon lime juice
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 teaspoons salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons paprika
  • diced avocado limes and cilantro for serving

For tortilla strips:

  • 6 small corn tortillas cut thinly into strips
  • Olive oil, coconut oil or avocado oil for frying


  • To make the soup, start by adding all of the soup ingredients to the crock pot, aside from the chicken. Stir well. Next, add the uncooked chicken and completely submerge them in the soup mixture so they're covered.
  • Cover and cook the soup and chicken in the crock pot on medium for 5-6 hours or until the chicken shreds and falls apart. Once it's cooked, remove the chicken from the soup and use two forks to pull it apart. It should shred easily. Place the shredded chicken back in the soup, stir well and keep warm until ready to serve.
  • Meanwhile, make the crispy tortilla strips. Thinly slice corn tortillas into skinny strips and place a paper towel on a plate and set both aside. Cover a medium saucepan with your desired cooking oil so the oil is just covering the bottom of the pan. Heat on medium-high.
  • Once it’s hot, add the prepared tortilla strips to the pan. The tortillas should be sizzling. Allow to cook for 45 seconds then carefully flip over and cook for another 45 seconds, or until golden brown. Be careful not to burn. Once they’re cooked, place them on the prepared paper towel.
  • Serve the chicken tortilla soup warm with sliced avocado, cilantro, lime juice and crispy tortilla strips.


Serving: 1g | Calories: 404kcal | Carbohydrates: 37.6g | Protein: 48g | Fat: 6.5g | Cholesterol: 126mg | Sodium: 1157mg | Fiber: 11.8g | Sugar: 9.1g