Slow Cooker Chicken Tortilla Soup (Crockpot Recipe)

chicken broth

🥗Healthier: homemade chicken broth

💰Cheaper: vegetable broth

Vegetable broth is a cost-effective alternative that still provides flavor.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cheddar cheese

Nutritional yeast is a lower-calorie option that adds a cheesy flavor.

tortilla chips

🥗Healthier: baked tortilla chips

💰Cheaper: corn tortillas

Corn tortillas can be cut and baked for a healthier chip alternative.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: green pepper

Bell peppers provide a milder flavor while being less spicy.

Add one can of chicken broth, two cups of water, diced tomatoes, frozen corn, cumin, chili powder, and crushed garlic to the slow cooker.

Place the two large chicken breasts on top of the mixture in the slow cooker.

Cover and cook on low for four hours.

After four hours, shred the chicken using two forks, or remove it to a bowl to shred and then return it to the slow cooker.

Add the second can of chicken broth to the slow cooker and cook for an additional two hours.

About 30 minutes before serving, add the half cup of white rice to the slow cooker.

Squeeze the juice from one lime into the soup and stir.

Serve the soup hot, garnished with tortilla strips, shredded cheese, chopped cilantro, and salsa.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens