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Healthy Slow Cooker Chicken Tortilla Soup - Comforting, Light, and Flavor-Packed

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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5–2 pounds boneless, skinless chicken breasts or thighs
  • Aromatics: 1 medium yellow onion (diced), 3–4 garlic cloves (minced)
  • Peppers: 1 jalapeño or serrano (seeded and minced, optional for heat)
  • Tomatoes: 1 (14.5–15 oz) can fire-roasted diced tomatoes
  • Tomato base: 1 (8 oz) can tomato sauce or 1 cup crushed tomatoes
  • Corn and beans: 1 cup frozen corn or 1 (15 oz) can corn (drained), 1 (15 oz) can black beans (rinsed and drained)
  • Broth: 4 cups low-sodium chicken broth
  • Lime: Juice of 1–2 limes, plus wedges for serving
  • Spices: 2 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano
  • Salt and pepper: To taste (start with 1–1.5 tsp kosher salt, 1/2 tsp black pepper)
  • Optional extras: 1–2 chipotle peppers in adobo (minced) for smoky heat, 1 bay leaf
  • Tortillas: 6 small corn tortillas (for strips) or store-bought baked tortilla strips
  • Garnishes: Chopped cilantro, diced avocado, sliced radishes, thinly sliced green onions, Greek yogurt or light sour cream, shredded reduced-fat cheese (optional)

Method
 

  1. Prep the aromatics: Dice the onion and mince the garlic and jalapeño. Keep seeds if you like more heat, or remove for a milder soup.
  2. Load the slow cooker: Add onion, garlic, jalapeño, tomatoes, tomato sauce, corn, black beans, and chicken broth to the slow cooker. Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Add chipotle and bay leaf if using.
  3. Nestle in the chicken: Place the chicken breasts or thighs into the liquid. They should be mostly submerged.
  4. Cook low and slow: Cover and cook on Low for 6–7 hours or on High for 3–4 hours, until the chicken is very tender and easily shreds.
  5. Shred the chicken: Remove chicken to a cutting board and shred with two forks. Return it to the slow cooker and stir. Taste and adjust salt, pepper, and spices.
  6. Add lime: Stir in the juice of 1 lime. Add more to brighten the flavor if needed.
  7. Make tortilla strips: Preheat oven to 375°F (190°C). Cut corn tortillas into thin strips. Toss with 1–2 tsp olive oil and a pinch of salt. Bake 8–10 minutes, flipping once, until crisp and lightly golden. Or air-fry at 350°F (175°C) for 5–7 minutes.
  8. Serve: Ladle soup into bowls. Top with crunchy tortilla strips, cilantro, avocado, a dollop of Greek yogurt, and a squeeze of lime. Add radishes and green onions if you like.