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+ servings
4.25 from 16 votes

Crock-Pot Creamy Chicken Tortilla Soup with Kale

Chicken Tortilla Soup has never been easier OR HEALTHIER! Throw everything in your crock-pot and you've got dinner ready before you know it! 
Prep 20 minutes
Cook 4 hours
Total 4 hours 20 minutes
Fat 6
Carbs 40
Protein 27
Yield 8


For the Soup

  • 16 oz. boneless skinless chicken breasts (~2 large)
  • 4 cups kale deboned
  • 1 28-oz. can crushed tomatoes
  • 1 150oz. can black beans drained and rinsed
  • 1 15-oz. can sweet corn drained
  • 1 4.5-oz. can green chiles
  • 1/4 cup lime juice
  • 2 tablespoons minced garlic
  • 2 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 2 teaspoons garlic powder
  • 2-3 tablespoons Frank's Red Hot Sauce depending on how hot you like it*
  • 6 cups chicken broth
  • 1/4 cup nonfat Greek yogurt*

For the spicy tortilla strips


For the Soup

  • Place all ingredients for the soun (minus the Greek yogurt) in your crockpot. Turn to high and let cook for 3-4 hours or turn to low and let cook for 6-8 hours.
  • Once your chicken is fully cooked, remove and shred. Then, place back in crock-pot.
  • Add Greek yogurt and mix until combined.

For the Spicy Tortilla Strips

  • Preheat oven to 400ºF and spray a baking sheet with nonstick cooking spray.
  • Then, thinly slice tortillas to create your strips and place on baking sheet. Drizzle on olive oil and toss.
  • Then sprinkle on spices and toss again.
  • Bake tortilla strips at 400ºF for 5 minutes. Toss and then put back in for 5-10 more minutes until golden brown.

Tips & Notes

  • *Option to sub your hot sauce for white vinegar if you do not like spicy.
  • *To make this recipe dairy free, omit the Greek yogurt.

Nutrition Facts

Calories: 324kcal | Carbohydrates: 40g | Protein: 27g | Fat: 6g | Fiber: 9g | Sugar: 5g