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Chicken Tortilla Soup

New year, new goals, same you.

When creating a plan to reach your health goals, consider the daily obstacles you will need to overcome. Build ways to overcome these in your plan. If you don’t have time to cook a lengthy meal each night, don’t. Build a plan to meet your goal while accepting you won’t spend hours cooking every day. Here is a recipe to try that will create future meals. Soups, stews, and chili freezes easily, is high in fiber, and a great source of protein and vitamin C. The high content of protein and fiber make it a satisfying meal for weight loss. Garnish it with tortilla chips and Serve with a spinach salad. Making this with a slow cooker will allow it to be ready to eat when you are. If you don’t have time to shred the chicken in this recipe, consider using ground chicken or turkey. If you don’t have time earlier in the day to chop the onions and peppers, use the frozen chopped onions and peppers. The nutritional content and taste will be the same! Need more ideas to make meals meet your lifestyle and goals? Book an appointment today!

Megan Reynolds MS, RD, CSR, LD

Crock Pot Chicken Tortilla Soup


  • 2 pounds chicken breasts, skinless and boneless

  • 1 onion, diced

  • 1 green bell pepper, diced

  • 1 red bell pepper, diced

  • 1 28 ounce can diced tomatoes, don’t drain

  • 1 15 ounce can black beans drained & rinsed

  • 1 15 ounce can corn or 2 cups frozen corn

  • 6 cups low sodium chicken broth

  • 1 tsp dried cilantro or parsley

  • 1 tablespoon cumin

  • 1 tablespoon chili powder

  • 1⁄2 teaspoon cayenne powder

  • 1 dash salt

  • 1 teaspoon garlic powder

  • Tortilla chips, for serving

  • 1 avocado, for serving


  1. Turn crock-pot to low setting. Add half of the onions and bell peppers to the bottom of the crockpot.

  2. Place chicken on top of onions and peppers. Then add remaining ingredients except for the tortilla chips and guacamole. You may need to add more chicken broth to reach the desired consistency of your soup.

  3. Cover with lid and cook for 6 hours on low.

  4. Shred chicken with a fork and serve with fresh avocados and tortilla strips.

Servings Size: 2 cups soup, 1-ounce chips, and ¼ avocado. Each serving provides 400 calories, 48 grams protein, 12 grams fat, 2 grams saturated fat, 40 grams carbohydrates, 13 grams fiber, 600 mg sodium

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