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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.
We love a good soup—especially ones that are light and healthy. This version of chicken tortilla soup is packed with healthy protein and vegetables, similar to our Stuffed Pepper Soup and Minestrone 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. However, 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
Since this soup is a crock pot recipe, it’s SO EASY to cook up for dinner/lunch or have an hand as a freezer meal.
THROW & GO. Just throw all of the ingredients into your crock pot or slow cooker (except the cheese and other toppings) and cook on low for 8 hours, or on high for 3-4 hours.
CHICKEN. After everything is cooked through, remove the chicken from the crock pot to shred into bite sized pieces. Then add it back to the soup and stir to mix.
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.
If you’re in a time crunch, you can make this soup on the stove top. Cook your chicken separately, and shred. Put the enchilada sauce, broth, water, tomatoes, chilies, 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 in the cooked chicken last, then serve.
Storing + FREEZING
Leftover soup is my favorite, and this soup stores really well! You can keep it in an airtight container and store it in the fridge for 3-5 days.
It also freezes really well! Just put it into an airtight container or plastic bag and keep it in the freezer for up to 6 months.
To reheat, place in a pan on the stovetop and cook until heated through, or microwave individual servings for 45 seconds at a time until it reaches desired temperature.
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
- 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:
- Lemon Chicken Orzo Soup
- Crock Pot Chicken Enchilada Soup
- Chicken Taco Soup
- Chicken and Rice Soup
- Homemade Chicken Noodle Soup
- King Ranch Chicken Soup
- Buffalo Chicken Soup
Healthy Chicken Tortilla Soup Recipe
- 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 drained & rinsed
- 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
- 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).
- Take out the chicken, shred it, and add it back to the soup.
- Add cheese just before serving, and top each serving with your favorite toppings (we like corn tortilla strips and avocado).
- 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!
- * For stove top: heat all ingredients 30-40 minutes.
Nutrition information is automatically calculated, so should only be used as an approximation.