High-Protein Crockpot Chicken Tortilla Soup

Why You’ll Love This Recipe

• Full of flavor – The smoky chipotle, warm spices, and squeeze of fresh lime make every spoonful bright and comforting.
• High in protein – With chicken, bone broth, black beans, and lentils, this soup is both nourishing and filling with over 40 grams of protein per serving.
• Hands-off cooking – The crockpot does all the work, so you can come home to a meal that tastes like it’s been simmering all day.
• Customizable toppings – Creamy Greek yogurt, sliced avocado, fresh cilantro, spicy jalapeño slices, and crunchy tortilla strips let you dress up each bowl exactly how you like it.
• Meal prep friendly – The flavors get even better after a day in the fridge, making it perfect for leftovers or freezing for later.

For another smoky, flavor-packed chicken dish, check out my Slow Cooker Chicken Tinga. It’s inspired by the famous Guisado’s Tacos in Los Angeles.

Ingredients You’ll Need

Before you get started, here’s everything you’ll need to make this cozy high-protein chicken tortilla soup. Simple pantry staples, fresh veggies, and a few bold flavors come together to create a nourishing, high-protein meal.

Ingredients

• Chicken breasts – Lean, high-protein base that cooks until tender and is easy to shred
• Chicken bone broth – Adds richness and boosts protein while creating a flavorful base
• Onion & Garlic – For sweetness and depth
• Chipotle pepper in adobo – Brings a smoky heat that sets this soup apart
• Chili powder, cumin, smoked paprika, oregano, coriander – A warming spice blend that builds layers of flavor
• Fire-roasted diced tomatoes – Add tangy brightness and a touch of smokiness
• Black beans – Protein-packed and hearty
• Brown lentils – Canned for convenience, they add thickness and extra protein and fiber
• Corn – Adds a touch of natural sweetness
• Lime juice – Brightens the flavors and ties everything together

Toppings

• Greek yogurt – A creamy, high-protein swap for sour cream
• Avocado slices – Buttery and cooling against the spice
• Fresh cilantro – Adds freshness and color
• Jalapeño slices – For an extra kick of heat
• Lime wedges – To squeeze over just before eating
• Crispy tortilla strips – Crunchy and satisfying (bake them in the oven for a lighter twist)

For an extra boost of nourishment, try making your own Slow Cooker Bone Broth for an even richer base. It’s easy to do and packs a ton of protein!

How to Make It

Making this soup is as easy as layering everything into the crockpot and letting it simmer away. A few simple steps bring out rich flavors and give you a bowl that tastes like it was cooked all day with hardly any effort.

1. Build the broth
   Add chicken breasts, bone broth, onion, garlic, chipotle pepper, and spices to the crockpot and stir well so the flavors combine.
2. Cook the chicken
   Cover and cook on Low for 4 hours or High for 2 hours until the chicken is tender and fully cooked through.
3. Shred and return
   Remove the chicken, shred it with two forks, and add it back into the crockpot.
4. Add beans and veggies
   Stir in diced tomatoes, black beans, lentils, and corn. Cover and cook for another 2 to 3 hours on Low or 1 hour on High so the flavors meld.
5. Brighten it up
   Squeeze in fresh lime juice just before serving to add brightness and balance.
6. Finish with toppings
   Ladle the soup into bowls and top with Greek yogurt, avocado, cilantro, jalapeños, tortilla strips, and an extra wedge of lime.

Other Cooking Methods

Don’t have a crockpot? No problem. This chicken tortilla soup can easily be made on the stovetop or in the Instant Pot with just a few adjustments.

Stovetop Method

1. Add chicken, broth, onion, garlic, chipotle, and spices to a large pot.
2. Bring to a boil, then reduce the heat and simmer for 20 minutes until the chicken is cooked through.
3. Remove the chicken, shred it, and return it to the pot.
4. Stir in the beans, lentils, corn, and tomatoes, then simmer another 15 to 20 minutes.
5. Finish with lime juice and serve with toppings.

Instant Pot Method

1. Add all ingredients except lime juice to the Instant Pot.
2. Cook on High Pressure for 12 minutes, then allow a natural release for 10 minutes before venting.
3. Shred the chicken, return it to the pot, and stir in the lime juice.
4. Serve hot with your favorite toppings.

Storage & Reheating

This soup keeps beautifully, making it perfect for meal prep.

Store leftovers in an airtight container in the fridge for up to 4 days, or freeze individual portions for up to 2 months.

When you’re ready to enjoy, thaw overnight in the fridge if frozen and reheat gently on the stovetop or in the microwave until hot.

For the best flavor, add a fresh squeeze of lime before serving. Be sure to store the toppings separately so the Greek yogurt stays creamy, the avocado fresh, and the tortilla strips crisp.

And if you’re craving something hearty and comforting, this Slow Cooker Chili (No Beans) Recipe is a cozy classic to add to your rotation.

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• Healing Crockpot Chicken Noodle Soup
• Crockpot Birria Soup with Sweet Corn & Crispy Tortilla Strips
• Crockpot Butternut Squash & Red Lentil Curry