Published 1/10/2023
The BEST Chicken Tortilla Soup
This 5-star slow cooker chicken tortilla soup has been a Fit Foodie fave for years, and so we decided to give her a little photo refresh — ain’t she preeeetty!? This is such a great soup for SO many reasons. You’ll absolutely love it 😀
Chicken Tortilla Soup Ingredients
This chicken tortilla soup comes topped with crispy spicy tortilla strips. And don’t skip the toppings, obviously 😀 Here’s what you need: Serve a crowd, or freeze leftovers for later. So many vegetables in every serving.
Crushed tomatoesCanned black beansCanned pinto beansSweet cornGreen chilesBell peppersYellow onionGarlic Chili powderGround cuminPaprikaGarlic powderCoarse saltHot sauceChicken brothChicken breastsGreek yogurtLime juice
spicy tortilla strips
Corn tortillasAvocado oilGarlic powderChili powderPaprika Ground cuminKosher salt
Optional Toppings
Fresh cilantro Chopped avocado Sour cream Shredded cheese Sliced jalapeños
How to Make Chicken Tortilla Soup
Canned Ingredients & Spices in Slow Cooker
Add the crushed tomatoes, black beans, pinto beans sweet corn, green chiles, bell peppers, onion, garlic, chili powder, cumin, paprika, garlic powder, salt, hot sauce, and broth to the slow cooker and stir to combine. How to Freeze Soup & Chili
Submerge Chicken Breasts
Submerge the chicken breasts in the tomato broth and cover the slow cooker. Cook the soup for 3-3.5 hours on high or until the internal temperature of the chicken is 165ºF.
Prepare Tortilla Strips
Preheat oven to 400ºF and line baking sheet with parchment paper or spray it with non-stick cooking spray. Thinly slice the tortillas into 2-3 inch long strips that are about 1/4 inch thick. Drizzle on oil and toss, and then season the strips with the garlic powder chili powder, paprika, cumin, and salt. Bake the tortilla strips at 400ºF for 5 minutes. Toss and then put back in for 5-10 more minutes until golden brown.
Shred Chicken Breasts
Remove the chicken breast from the slow cooker and set aside 2 cups of the broth in a bowl to cool. Then shred the chicken and transfer the shredded chicken back into the slow cooker.
Whisk In Greek Yogurt
Add the Greek yogurt to the broth that has cooled off and whisk until smooth and there are no lumps. Pour the creamy broth into the slow cooker and stir.
Garnish & Enjoy!
Pour the lime juice into the slow cooker, stir and serve with fresh cilantro and the tortilla strips.
Top Tips
Make it spicier: our recipe only calls for 2 tablespoons of hot sauce, but if you like things hot hot hot, feel free to up the hot sauce to 3 tablespoons (or more!). Make it creamier: the 1/4 cup of Greek yogurt that this recipe calls for will give you a slightly creamy consistency. Feel free to increase this to 1/2 cup or use sour cream for an even creamier soup. Choose your cut of chicken: if for whatever reason you don’t want to use chicken breasts, boneless thighs will also work. Just be mindful it may change the cook time. Make sure to cook the chicken to an internal temperature of 165ºF.
Storage
Store leftover chicken tortilla soup in an airtight container in the fridge for up to 5 days.
6 Crockpot Chicken Recipes
Looking for more crockpot chicken recipes? Look no further! Check out 6 similar recipes below. And for an added bonus, check out our Crockpot Freezer Meals post where we teach you how to turn all of these slow cooker recipes into freezer meals.
Freezer Instructions
Soup Recipes
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