Recipe For Low Sodium Chicken Tortilla Soup

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.

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!

Chicken Tortilla Soup {fav Comfort Food}

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.

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.

Creamy Chicken Tortilla Soup {gf}

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.

Healthy Taco Soup

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.

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.

Chicken Taco Soup Recipe (+video)

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:

Crockpot Chicken Enchilada Soup {easy + Low Calorie}

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.

Pin it now to remember it later! Share it with your Facebook friends (you know they’ll love it). Or tweet it to the world. Maybe even email it to your favorite cousin!

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Healthy Chicken Tortilla Soup (30 Minute Recipe) Kathryn's Kitchen

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!Healthy Chicken Tortilla Soup for the perfect weeknight meal that can easily be made in your instant pot, slow cooker or even right on the stove!

YES you read that correctly, this was the first recipe I ever made for the blog almost 9 years ago!  This chicken tortilla soup recipe is a FAVORITE with my whole family and we have made it for years.  The flavors are incredible, it really is so easy to throw together and the best part is, this soup is a light and heathy dish so you don’t have to feel guilty about indulging because this recipe makes a TON!

You can actually make this on your stove top or in an Instant Pot (THIS ONE is my favorite!) if you’re running short on time OR feel free to let this simmer all day in your slow cooker!  When making this on the stove top, I love to use rotisserie chicken because it just keeps things really simple, especially during those busy weeknights when you’re trying to cook something in a pinch.  Plus I LOVE the flavor of rotisserie chicken, especially in soups!  If you’re making this in your slow cooker, you can simply throw in your chicken breasts along with the rest of the ingredients, let them cook all day, then just shred the chicken before serving.  Either way you choose to make this recipe, it’s guaranteed a winner!

Crock Pot Chicken Tortilla Soup Recipe

Because I know all of you use a variety of different methods when making soups, I’m sharing how to make this chicken tortilla soup in the crock pot, your Instant Pot and on the stovetop!

In a 6-quart slow cooker, add chicken and the rest of the ingredients (except lime juice), cover and place on high for 3 to 4 hours or low 6 to 8 hours. Remove chicken with a slotted spoon or tongs and shred with two forks.  Add the shredded chicken back into the slow cooker along with the lime juice.  Taste and season with additional salt and pepper, if needed.

Drizzle olive oil in the bowl of your instant pot and turn on the sauté function. Once oil is simmering, sauté the onion for 3 to 4 minutes then add garlic, sautéing an additional minute. Then add the rest of the ingredients (except lime juice) and set the Instant Pot to the soup setting and set timer for 7 minutes. Once cooking is complete, let the instant pot sit for about 12 minutes then release the steam by placing the valve to the venting position. Remove chicken and shred using two forks, then return chicken to the pot and stir in lime juice.  Taste and season with additional salt and pepper, if needed.

Crockpot Spicy Chicken Tortilla Soup.

In a large dutch oven or pot on medium high heat, drizzle oil and sauté onion for 3 to 4 minutes then add garlic, sautéing an additional minute. Add the rest of the ingredients (except for lime juice) and bring to a boil, then cover and simmer for about 30. If using chicken breasts and not rotisserie chicken, remove the chicken with a slotted spoon or tongs and shred with two forks. Add the shredded chicken back into the pot along with some lime juice and give it a good stir. Taste and season with additional salt and pepper, if needed.

To Store:  This chicken tortilla soup will last in your fridge in a sealed, airtight container for up to 5 days.  You can easily reheat this soup in the microwave or stovetop for a quick, delicious meal.  I love making this soup for my weekly meal prep!

To Freeze:  If planning to freeze this soup, first let the soup cool completely and then store it in a sealed container in the freezer for up to 3 months.  When ready to enjoy, let the soup thaw completely in the fridge.  Warm it up in a pot on the stove or re-heat individual servings in the microwave.

Healthy Chicken Tortilla Soup

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.So while I collect my thoughts about the most extraordinary trip (and meals) I just had, let me give you this recipe for a salt-free chicken tortilla soup.

Even if it is warming up again in your area of the world, this soup will help kick off the fall soup and stew season. And I hope you find more uses for the salt-free, tomato and corn broth you are about to witness and taste.

Before you dig in, though, a

Authentic Mexican Tortilla Soup