Chicken Tortilla Soup (Crock Pot)
A comforting and zesty slow-cooked soup brimming with tender shredded chicken, fire-roasted tomatoes, green chiles, corn, and aromatic spices. This hearty dish, finished with crisp tortilla strips and your favorite toppings, delivers bold Southwestern flavors with minimal effort—perfect for colder days.
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Servings: 6
Ingredients
For the Soup:
- 1 medium yellow onion finely chopped
- 2 garlic cloves minced
- 1 tablespoon extra virgin olive oil
- 3 cups reduced-sodium chicken stock
- 1 can 8 oz tomato puree
- 1 can 14.5 oz diced fire-roasted tomatoes
- 1 can 4.5 oz mild green chiles
- 1/4 cup fresh cilantro coarsely chopped
- 4 cups shredded cooked chicken rotisserie or pre-cooked
- 2 tablespoons taco seasoning blend
- 1 can 11 oz sweet corn, drained and rinsed
For the Tortilla Strips:
- 2 burrito-sized flour tortillas
- 2 cups canola oil for frying
- 1 tablespoon taco seasoning
Optional Garnishes:
- Chopped fresh cilantro
- Sliced jalapeños
- Reduced-fat shredded cheese
- Light sour cream
Instructions
- In a medium skillet, warm the olive oil over medium-high heat. Sauté the chopped onion and minced garlic for about 3 minutes, or until the onion softens slightly but retains a bit of bite.
- Transfer the sautéed aromatics to your slow cooker. Add in the chicken broth, tomato sauce, diced tomatoes, green chiles, corn, cooked chicken, cilantro, and taco seasoning. Mix thoroughly to combine.
- Secure the lid and cook on high for 2 to 3 hours or on low for 4 to 5 hours, until the soup is thoroughly heated and the flavors have melded.
- While the soup is nearing completion, prepare the crispy tortilla strips. Heat the canola oil in a saucepan over medium-high heat.
- Using a sharp knife or pizza cutter, slice the tortillas into thin, half-inch-wide strips.
- Fry the tortilla pieces in small batches, turning occasionally, until golden and crispy—approximately 2 to 4 minutes per batch. Remove with a slotted spoon and place on a paper towel-lined plate to drain.
- While still hot, dust the tortilla strips with taco seasoning and a light sprinkle of salt. Set aside to cool and crisp fully.
- To serve, ladle the hot soup into bowls and top with tortilla strips. Add any optional garnishes such as cilantro, jalapeños, sour cream, or cheese according to preference.
Notes
For a milder flavor, substitute regular diced tomatoes for fire-roasted ones. Adjust seasoning levels to taste and serve with lime wedges if desired for a citrusy finish.