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Healthy Slow Cooker Chicken Tortilla Soup

Healthy Slow Cooker Chicken Tortilla Soup prepared dish

A light yet flavorful chicken tortilla soup packed with vegetables, spices, and tender chicken. Easy to prepare in a slow cooker and perfect for a healthy meal.

This recipe is Mexican style, dinner, scaled for 6 servings, with 20 min prep and 360 min cook.

Prep: 20 min · Cook: 360 min · Total: 380 min · Serves: 6

Quick cooking notes

  • Core ingredients include cooked chicken, chicken broth, enchilada sauce, canned whole tomatoes.
  • Follow all 6 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 2 cups cooked chicken (shredded)
  • 4 cups chicken broth
  • 1 cup enchilada sauce
  • 1 can (14 oz) canned whole tomatoes (chopped)
  • 1 can (4 oz) green chili peppers
  • 1 medium onion (chopped)
  • 3 cloves garlic cloves (minced)
  • 1 cup frozen corn
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 leaf bay leaf
  • 0.25 cup fresh cilantro (chopped)
  • 4 small corn tortillas (cut into strips)
  • 1 tablespoon canola oil

Instructions

  1. Add chicken, broth, enchilada sauce, tomatoes, green chilies, onion, garlic, corn, and spices into a slow cooker.
  2. Cook on low for 6–8 hours or high for 3–4 hours.
  3. Preheat oven to 200°C (400°F).
  4. Lightly brush tortilla strips with oil and spread on a baking sheet.
  5. Bake for about 15 minutes until crispy.
  6. Remove bay leaf from soup, stir in cilantro, and serve topped with crispy tortilla strips.

Nutrition (per serving)

  • Calories: 260
  • Protein: 22 g
  • Fat: 6 g
  • Carbohydrates: 28 g
  • Sugar: 5 g
  • Sodium: 520 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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