Healthy Chicken Tortilla Soup

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Nothing like a warm bowl of tortilla soup on a chilly winter day! This lighter version of chicken tortilla soup is healthy, flavorful, and packed with delicious ingredients.

Healthy Chicken Tortilla Soup

Light Chicken Tortilla Soup

I love a good chicken tortilla soup – in fact, we have a favorite recipe on the site. But this chicken tortilla soup recipe that we’re sharing today is light, healthy, and packed with tasty veggies and beans. Plus, it has tender shredded chicken in every bite! This tortilla soup calls for enchilada sauce and it takes the flavor to another level! So so yummy.

Sometimes soups can be pretty heavy and too filling but this chicken tortilla soup is on the lighter side which makes it a great healthy meal for the whole family. Just because it’s healthy doesn’t mean it lacks in flavor. The enchilada sauce, spices, and green chilis give this soup the BEST taste. No need to sacrifice on taste with this recipe! My entire family loved trying this, and it’s one of our favorite soup recipes now.

Chicken Tortilla Soup in the Slow Cooker

Chicken Tortilla Soup in the Slow Cooker

Since this soup is a crockpot recipe, it’s SO EASY to cook up for dinner/lunch/a freezer meal. Just add all of the ingredients to your crockpot or slow cooker (except the cheese and other toppings) and cook on low for 8 hours, or on high for 3-4 hours. After everything is cooked through, remove the chicken from the crockpot to shred into bite sized pieces. Then add it back to the soup and stir to mix.

Since this soup is made in a crockpot it’s perfect for feeding your family, a crowd of family and friends, or even just yourself with lots of leftovers. Leftover soup is my favorite, and this soup actually freezes really well! Just put it into an airtight container or plastic bag and keep it in the freezer for up to 6 months.

Can I use precooked chicken for chicken tortilla soup?

Yes! If you have leftover shredded chicken or rotisserie chicken, you can definitely use that. Just add it to the crock pot for the last 10-15 minutes of cooking.

Can I make healthy tortilla soup on the stovetop?

If you’re in a time crunch, you can make this soup on the stovetop. Cook your chicken separately, and shred. Put the enchilada sauce, broth, water, tomatoes, chilis, and seasonings in a large pot and bring to a boil. Turn the heat down and simmer for 10 minutes. Then, add the remaining ingredients (black beans and corn) and simmer for an additional 5 minutes. Add cooked chicken in last, then serve.

Healthy Chicken Tortilla Soup in the Crock Pot

Best Toppings for healthy Chicken Tortilla Soup

This soup is so flavorful that you don’t even need to add cheese if you don’t want to! Not adding cheese will definitely keep this soup on the healthier side. Other topping ideas include:

  • sliced avocado
  • a little lime juice
  • sliced jalapeño
  • low fat sour cream or greek yogurt
  • low fat shredded cheese
  • cilantro
  • freshly chopped tomatoes
  • tortilla strips

You can also easily make your own tortilla strips at home if you don’t want to buy them. Slice up your tortillas with a pizza cutter. You can either flash fry them in hot oil or bake in the oven at 425 degrees for 10 minutes. Make sure to flip halfway through! Easy right? And super tasty.

For more chicken soups, check out:

Healthy Chicken Tortilla Soup Recipe

5 from 3 votes

Nothing like a warm bowl of tortilla soup on a chilly winter day! This lighter version of chicken tortilla soup is healthy, flavorful, and packed with delicious ingredients.

Course Main Course, Soup
Cuisine Mexican
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings 8
Calories 233 kcal
Author Kristyn Merkley


  • 1 lb chicken
  • 10 oz can enchilada sauce
  • 1 (14.25) oz can chicken broth
  • 2 cups water
  • 1 1/2 (15) oz can diced tomatoes drained
  • 1/2 tsp onion powder
  • 1 can black beans divided
  • 1 can diced green chilis
  • 2 tsp minced garlic
  • 1/4 tsp chili powder
  • 1 1/2 tsp salt
  • 3/4 tsp pepper
  • 15 oz can corn
  • cheese for topping
  • 7 corn tortillas
  • oil for frying


  1. Add all the ingredients, except the cheese, corn tortilla strips and avocados to your crock pot. Cook on low for 8 hours (or high for 3-4 hours).

  2. Take out the chicken, shred it, and add it back to the soup.

  3. Add cheese just before serving, and top each serving with your favorite toppings (we like corn tortilla strips and avocado).

  4. To make homemade corn tortilla strips, slice up corn tortillas with a pizza cutter. Flash Fry in hot oil or bake in the oven at 425 for 8-10 minutes turning halfway through. ENJOY!

  5. * For stove top: heat all ingredients 30-40 minutes.


Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

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