Chicken tortilla soup is one of my favorite healthy crockpot recipes. I have an obsession with tacos and this soup is like a healthy taco in soup form. Doesn't get much better than that!
The best part of chicken tortilla soup is the toppings. You can get as creative as you'd like with what you want to top your soup with. Some of my favorites are sour cream, blue corn tortilla chips, Desert Pepper brand salsa (great texture and super flavorful), avocado, and scallions. You can also add chopped tomatoes, red onion, green chiles, cilantro, and shredded cheddar cheese.
By making this soup in the crockpot, you can literally set it and forget it. I like to set up a toppings station so people can grab a bowl of soup and help themselves to make the perfect bowl of chicken tortilla soup. Enjoy!
Crockpot Chicken Tortilla Soup
Recipe adapted from Dashing Dish
1 Green bell pepper, diced
1 Red bell pepper, diced
1 Medium yellow onion, diced
2 Garlic cloves, minced
1.5 tsp chili powder
1/2 tsp paprika
1/4 tsp salt
2.5 cups chicken broth (Use low sodium or salt free)
1 cup corn (I used canned)
1 (14.5 oz) Can black beans, drained and rinsed
1 (14.5 oz) can of diced tomatoes with green chilies
1 tbsp honey
Juice of one whole lime
3 Chicken breasts, washed and patted dry
Favorite tortilla chips (we love blue corn tortilla chips)
Reduced fat sour cream
Desert Pepper salsa
Top it all off with a squirt of lime!
Place all ingredients (except the toppings) in a crockpot and cook on high for 4 hours or on low for 12 hours. Once fully cooked, shred the chicken breasts and place shredded chicken back into the crockpot. Stir to combine and season with additional salt and pepper if needed. Top with your favorite toppings and enjoy!