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Overhead view of a bowl of crockpot chicken tortilla soup topped with Greek yogurt, avocado slices, cilantro, jalapeño, lime wedge, and baked tortilla strips.

High-Protein Crockpot Chicken Tortilla Soup

5 from 1 vote
This cozy, protein-packed chicken tortilla soup combines tender shredded chicken with bone broth, fire-roasted tomatoes, black beans, lentils, and a hint of chipotle heat, all brightened with fresh lime and finished with crisp baked tortilla strips.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings : 6 servings

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Equipment

Ingredients

Ingredients
  • 1 ½ lbs boneless skinless chicken breasts
  • 5 cups chicken bone broth, homemade or store-bought
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 chipotle pepper in adobo, minced (or 2 to 3 for extra spice)
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon ground coriander
  • 1 15 oz can fire-roasted diced tomatoes
  • 1 15 oz can black beans, drained and rinsed
  • 1 15 oz can brown lentils, drained and rinsed
  • 1 cup frozen corn kernels, or 1 15 oz can, drained and rinsed
  • juice of 2 limes
  • salt, to taste
For Serving
  • Greek yogurt
  • avocado slices
  • fresh cilantro
  • fresh jalapeño slices
  • lime wedges
  • crispy tortilla strips, see note below for oven-baked option
Start Cooking

Instructions
 

  1. Build the broth
    Add 1 ½ lbs chicken breasts, 5 cups bone broth, 1 diced onion, 4 minced garlic cloves, 1 minced chipotle pepper (or more), 2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1 teaspoon oregano, and ½ teaspoon coriander to the crockpot. Stir well.
    Raw chicken breasts, onions, garlic, chipotle, and spices in a slow cooker with bone broth before cooking.
  2. Cook the chicken
    Cover and cook on LOW for 4 hours or HIGH for 2 hours, until chicken is fully cooked and tender.
  3. Shred the chicken
    Remove chicken, shred with two forks, and return it to the pot.
    Close-up of freshly shredded chicken breast on a wooden cutting board, ready to add back into the soup.
  4. Add beans & veggies
    Stir in 1 can diced tomatoes, 1 can black beans, 1 can brown lentils, and 1 cup corn. Cover and cook another 2 to 3 hours on LOW (or 1 hour on HIGH), until flavors meld.
    Slow cooker filled with shredded chicken, corn, black beans, lentils, and tomatoes just before simmering into tortilla soup.
  5. Finish
    Stir in the juice of 2 limes. Taste and adjust salt and seasonings to your preference.
  6. Make crispy tortilla strips (optional)
    Cut tortillas into thin strips, arrange on a baking sheet, mist with olive oil spray, and sprinkle with salt. Bake at 375°F (190°C) for 12 to 15 minutes, flipping halfway, until golden and crisp.
    Unbaked tortilla strips arranged on a baking sheet, lightly oiled and ready to crisp in the oven.
  7. Serve
    Ladle soup into bowls and top with Greek yogurt, avocado, cilantro, jalapeños, lime, and tortilla strips.
    Crockpot chicken tortilla soup served with creamy yogurt, fresh cilantro, avocado, lime wedges, and crunchy tortilla strips.

Nutrition

Calories: 340kcalCarbohydrates: 34gProtein: 42gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 73mgSodium: 382mgPotassium: 915mgFiber: 11gSugar: 5gVitamin A: 701IUVitamin C: 6mgCalcium: 71mgIron: 5mg

Notes

  • Heat level: Adjust spice by using more or fewer chipotle peppers. Even one adds a nice smoky kick.
  • Storage: Store soup in the fridge for up to 4 days or freeze for up to 2 months. Keep toppings separate until serving.