Tasty, nutritious, and creamy chicken soup topped with crispy homemade tortilla strips! Made with wholesome, clean, ingredients that don't leave you feeling guilty after your third bowl 😉
So, who else in over winter as much as I am? This may have to be one of my final soups for the season. Yay for Spring finally being here! I originally found this recipe after my son Luke was born. After I delivered in the hospital they gave me a gift bag when we left. In the gift bag was where I found slow cooker chicken tortilla soup!
The American Heart Association now offers recipes to new mothers when they are heading home. This is such an awesome idea! For them to promote healthy cooking right after giving birth is something I can appreciate. Well, knowing me, I couldn't wait to get home and try this one out, but of course like all my recipes, I put my own twist on it 😉 If you like this soup, then you need to try my Slow Cooker Ground Turkey Lentil Soup or my Homemade Broccoli Cheddar Soup is amazing!
Ingredients Notes
- chicken breast - boneless, and skinless
- chicken broth - always try and use no salt added or low-sodium to alleviate having too much sodium in your soup. You can always add more if you feel you need to give it some more flavor.
- garlic cloves - fresh is always best, but as a busy mom I am always trying to find ways to cut corners. My favorite way to cut corners when using minced garlic is to buy it already minced. My go-to brand is Spice World Minced Garlic!
- cream cheese - feel free to use whipped cream cheese or a block of cream cheese. Either kind will give your soup the creaminess you are looking for.
How to make this creamy soup
Step 1 - In a slow cooker, stir chicken breasts, I just lay the breasts on the bottom of the slow cooker.
Step 2 - Pour chicken broth, corn, diced tomatoes, onion, garlic cloves, cream cheese, cumin, garlic powder, onion powder, paprika, chili powder, oregano, kosher salt, and ground black pepper. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.
Step 3 - Shred the chicken using 2 forks. Stick the forks into the chicken and pull them apart from one another until all chicken is shredded.
Step 4 - Meanwhile, this recipe also called for homemade tortilla strips, which were actually super easy to make. Preheat your oven to 350°. Slice a whole wheat tortilla into thin strips. Arrange the tortilla strips in a single layer on a baking sheet. Bake 8 to 10 minutes or until crispy. Once done, transfer the strips to a cooling rack and let stand for 15 minutes. When you plate the soup lay some strips on top and voila!
When Serving - I also topped my soup with plain greek yogurt, as a healthy substitute for sour cream and half an avocado. I try not to eat too much cheese because I am slightly addicted, but here I sprinkled some reduced-fat shredded cheddar.
Why use slow cookers
I absolutely love my slow cooker. I love it even more being a Mother of 3. I now have 3 children under 5. Incoming the greatest invention ever made for busy parents. These are my top reasons why I LOVE slow cookers!
- Helps tenderize less - expensive cuts of meat. My shredded chicken is cooked at it's best in a slow cooker.
- A slow cooker brings out the flavor in foods.
- Having a meal already at home when you get home from work eliminates the temptation of ordering take-out, which is often less nutritious.
- Slow cookers usually require minimal prep work. Again, great for those busy parents
Fun Fact - A slow cooker actually uses less electricity than your oven!
Substitutions for chicken tortilla soup
- corn - if you want a more keto-friendly soup, then just omit the corn because it is a complex carb and mainly consists of carbs.
- diced tomatoes - if you don't have diced tomatoes in your fridge you can also use chopped tomatoes as a replacement.
- whole wheat tortillas - if you are not a fan of whole wheat tortillas then feel free to use any flavor tortilla you wish. All tortillas will crisp up the same way.
- cream cheese - if you need a replacement for cream cheese then try cottage cheese. Cottage cheese has several similarities to cream cheese except it has slightly lower fat and a chunkier texture.
Tips and FAQ's
Let your soup cool completely before storing. If freezing, pour your soup into freezer bags and seal. Then, place in the freezer for up to 3 months. When you're ready to eat, take bags out of freezer and let thaw on counter before reheating. If you are storing in the fridge, place in an airtight container for up to 5 days.
If you need to thicken up your soup to make it creamier, then add 1 tbsp of flour. Flour can always be used as a thickening agent.
You sure can! I am not a fan of spicy foods, but if you are then toss in some extra chopped jalapenos or a pinch of cayenne pepper.
Other slow cooker recipes you MUST try
If you give this soup a try don't forget to rate the recipe below! Always love hearing what you all think. You can also Stay in touch with me through social media on @Instagram, Pinterest, and Facebook. Don't forget to tag me when you try one of my healthy recipes!
Slow Cooker Healthy Chicken Tortilla Soup
Equipment
- slow cooker
Ingredients
- 1 lb skinless chicken breasts trim fat
- 2 cups frozen corn thawed
- 2 cups fat free, no-salt-added chicken broth
- 14.5 oz can no-salt-added tomatoes diced
- ¼ cup onion finely chopped
- 2 medium garlic cloves minced
- 1 cup cream cheese can use whipped or a block of cream cheese
- 2 6 inch whole wheat tortillas cut into ¼ inch wide strips
- 2 avocados cleaned out and cut into pieces for topping
- ½ cup reduced fat cheddar cheese shredded
- plain greek yogurt for topping
- 1 tsp oregano
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp cumin
Instructions
- In a 3-4 ½ quart round or oval slow cooker, stir together the chicken, corn, broth, tomatoes with liquid, onion, garlic, cream cheese, and all spices. Stir to combine. Cook, covered, on low for 6 to 8 hours or high for 3 to 4 hours.
- Preheat oven to 350 degrees F.
- Arrange the tortilla strips in a single layer on a baking sheet. Bake for 8 to 10 minutes or until crisp. Transfer baking sheet to a cooking rack. Let the strips stand for about 15 minutes or until cool. Transfer to an airtight container and set aside.
- When the soup in ready, take 2 forks and shred your chicken pulling apart in opposite directions with the forks until all chicken is shredded. Then using a ladle scoop the soup into bowls. Sprinkle with cheese, add avocado, and a dollop of plain greek yogurt as a healthy substitute for sour cream. Top with the crispy tortilla strips!
Notes
- chicken breast - boneless, and skinless
- chicken broth - always try and use no salt added or low-sodium to alleviate having too much sodium in your soup. You can always add more if you feel you need to give it some more flavor.
- garlic cloves - fresh is always best, but as a busy mom, I am always trying to find ways to cut corners. My favorite way to cut corners when using minced garlic is to buy it already minced. My go-to brand is Spice World Minced Garlic!
- cream cheese - feel free to use whipped cream cheese or a block of cream cheese. Either kind will give your soup the creaminess you are looking for.
Loved this delicious recipe ! Thank you! So yummy !
You’re welcome 🙂
Delicious and simple!
Thank you 🙂