Crock Pot chicken tortilla soup is loaded with flavor! It’s the perfect 21 Day Fix dinner to come home to because it cooks itself and your house will smell amazing! Place the ingredients into the Crock and let the magic happen. This post contains affiliate links for products I am obsessed with.
Confession #55- Like a lot of you, we are trying to get used our new Back to School routine.
It’s totally kicking my butt.
To say we have a lot going on is an understatement, and my kitchen MVP right now is definitely my programmable Crock Pot
The best Crock Pot
And this Crock Pot
I do like to make homemade baked tortilla strips to serve this with, but in a pinch, some organic Tostitos would do just fine. It’s chilly here in PA today…the perfect weather for some homemade soup!
Here’s the Slow Cooker chicken tortilla soup recipe. Enjoy!
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Crock Pot Chicken Tortilla Soup
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Description
Crock Pot chicken tortilla soup is loaded with flavor! It’s the perfect 21 Day Fix dinner to come home to because it cooks itself and your house will smell amazing! Place the ingredients into the Crock and let the magic happen.
Ingredients
- 1 1/4 lb raw boneless skinless chicken breasts (about 3–4 Breasts)
- 10 oz. diced tomatoes with green chilies
- 14.5 oz. diced tomatoes (no salt added)
- 1 cup frozen corn thawed
- 1 cup black beans (no salt added), drained & rinsed
- 1 medium onion, diced
- 1 jalapeno, diced
- 2 cloves garlic, minced
- 4 cups of organic, low sodium chicken broth or stock
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1 tsp. Himalayan salt
- 1/4 tsp. black pepper
Tortilla Strips:
- organic corn tortillas
- olive oil cooking spray
- Himalayan salt
Optional toppings – avocado, cheese, lime, Greek yogurt, cilantro
Instructions
- Toss all the ingredients for the soup into your crock pot. Stir, turn on low, and go about your day. Check back in 6-8 hours.
- Before serving, shred the chicken.
To make homemade tortilla strips:
- Preheat your oven to 350 and cut the corn tortillas into strips. Spray with olive oil spray and sprinkle with Himalayan salt. Bake for about 10-15 minutes.
- Enjoy with toppings!
Notes
Serves 6
Serving Size (1.5 cups) = 1/2 RED 1/2 GREEN 1/2 YELLOW
Don’t forget to count the toppings!
Keywords: soup, chicken, tortilla, mexican, gluten-free, dairy-free, high protein
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Hannah says
Do the measurements include the tortillas? Or are the tortillas considered a topping?
Nancylynn says
About 1/4 cup of chips per serving is allotted as part of the measurements. Good question – I should make this more clear!
Caroline Smith says
Do you know the Nutritional information or just the color containers?
Nancylynn says
Just containers. You can plug this into my fitness pal for calorie count if that is what you are looking for! Enjoy!
Bianca says
Do you know what the calories are? I am trying to track it on my fitness pal but I am not sure how.
Tryin' it again! says
I made this once and loved it. I was wondering do you think I can throw the chicken in the crockpot frozen?
Nancylynn says
YUP! It will be just fine :).
Meg says
I’m totally new to the 21 day fix. Is this half a red, green, and yellow container or 1 to 2 red, green and yellow containers?
Nancylynn says
Hi! It’s 1/2 of each for 1 1/2 cups of soup! Enjoy and good luck with the FIX! Let me know if you need anything else :).
Meg says
Thank you for this recipe! I have now made it 4-5 times and love it.
Nancylynn says
I’m so glad! Thanks for the nice note! 🙂
T says
Is there something I can use in place of beans???
Nancylynn says
You can add more corn and even add some veggies if you want!
Rebecca says
Silly question: how do you shred the chicken once it’s already in the crockpot?
Nancylynn says
It will cook and then be very easy to shred! I just use two forks. You can also remove the chicken and shred in a separate bowl. Return back to crock before serving!
Janine M Walsh says
Another fabulous recipe! I made this when I started the 21 day fix and my girls loved it! (My husband didn’t try it the first time because he was out the night I made it!). I forgot the jalapeno but had ones from the jar and used those. Yesterday I made it again for our soup lunch at work today (we had a snow day so my family ate it tonight and I made another batch for tomorrow!) This time I used a real jalapeno! It was fabulous! Just the right kick! This time the husband had it and loved it! Thanks for sharing your awesome recipes! It has made being on the 21 day fix so much easier! This will definitely be a repeat throughout the cold winter months!
Nancylynn says
I am SO thrilled to hear this!!! Thank you so much for taking the time to share such a wonderful comment…made my night!!! Best of luck to you…and so thankful to be able to help you on your journey. 🙂
Tara Jo says
How would you convert this to the Instant Pot? I got one because of you and have been to afraid to use it.
Nancylynn says
Already converted for ya! https://confessionsofafitfoodie.com/2017/01/instant-pot-chicken-tortilla-soup-21-day-fix/
Honestly – just jump in!!! I have 5 recipes on the blog to get you started, but if there is something you want to try, let me know. I love my IP!!!
linda Wilson says
so when you say you can have 1/2 red, 1/2 green and 1/2 yellow that means you measure that out and that is what you can have correct or is it soup red1/2 something else 1/2 green and so on? please advise and then the toppings would be the little cups that are provided for each correct?
Nancylynn says
A serving size is 1 1/2 cups which is 1/2 red, 1/2 green, and 1/2 yellow per serving. If you add cheese, measure in your blue. And if you add the chips, count another 1/2 yellow. Hope this helps!
Katelyn says
Hi, in an above comment you said that about 1/4 cup of the tortilla strips were included in the allotted container measurements. Here you said if you add the chips, to count another 1/2 yellow. So are the chips actually considered a topping?
Thanks!!
Stephanie Brummett says
So good! Beautifully colorful and very tasty on a very cold…-15F night. This will be added to my favorite recipes for sure! All I changed was I added a green pepper and a small can of black olives. This has great flavor and the perfect bit of heat. Thank you for sharing!
Nancylynn says
I love your additions, Stephanie!! I am going to try it that way myself!! Yay!
Emily says
Can I make this on HIGH in the crock pot? If so, how long will it take? I want it tonight but I don’t want to be eating at 9pm
Jolene says
What do you mean by measure in the blue container? It says the serving size is 1 1/2 cups?
Nancylynn says
The soup is 1 1/2 cups per serving. The other comment is from the guacamole recipe!
Jolene says
Oh ok, perfect! Just wanted to make sure I was measuring correctly! Thank you!
Nancylynn says
Enjoy!