Crockpot Chicken Tortilla Soup With Kale

recipes Jan 22, 2018


For the Soup:

  • 16 oz chicken breasts (~2 large)
  • 4 cups kale, deboned
  • 1 28 oz. can crushed tomatoes
  • 1 15 oz. can black beans
  • 1 15 oz. can sweet corn
  • 1 4.5 oz. can green chiles
  • 1/4 cup lime juice
  • 2 tablespoons minced garlic
  • 2 tablespoon chili powder
  • 1 teaspoon cumin powder
  • 1 teaspoon paprika
  • 2 teaspoons garlic powder
  • 2-3 tablespoons Frank’s Red Hot (depending on how hot you like it)
  • 48 fl. oz. chicken broth (~6 cups)
  • 1/4 cup nonfat greek yogurt
  • For the spicy tortilla strips
  • 8 small corn tortillas
  • 1-2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • salt and pepper, to taste




For the Soup

  1. Place all ingredients (minus the Greek yogurt) in your crock-pot.
  2. Turn to high and let cook for 3-4 hours*. Once your chicken is cooked all the way through, remove and shred. Then, place back in crock-pot. Add Greek yogurt and mix until combined.

For the spicy tortilla strips

  1. Preheat oven to 400ºF. Then, thinly slice tortillas to create your strips.
  2. Toss in olive oil and then sprinkle on spices and toss again.
  3. Bake tortilla strips at 400ºF for 5 minutes.
  4. Toss and then put back in for 5-10 more minutes until golden brown.


*Alternatively, cook on low for 8 hours.
*For a lower sodium count- use low sodium chicken broth




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