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Healthy Chicken Tortilla Soup
Healthy Chicken Tortilla Soup
"Wanting that hearty healthy tortilla soup without all the prep? Try our healthy chicken tortilla soup slow cooker recipe that is simple and delicious! If you have a stand mixer like a kitchen aid, try shredding your chicken with your dough hook. It will shred so easily and make your work easier. If you are short on time or don’t have a slow cooker, you can absolutely make this on your stovetop. Use the same directions in a large pot and simmer for about 30 minutes or until the onion is soft and the chicken is ready to shred."
Serves8 people
Preparation Time10 min
Cooking Time6 hr
Slow Cooker Time HIGH3 hr
Slow Cooker Time LOW6 hr
Cooking MethodSlow Cooker
Cooking Vessel SizeLarge Slow Cooker
Ingredients
- 1 3-4 boneless skinless chicken breasts
- 1 (15-ounce) can crushed tomatoes
- 1 (10-ounce) can low sodium black beans
- 1 (10-ounce) can red enchilada sauce
- 1 4 ounce can green chiles
- 1 small onion- chopped
- 3 garlic cloves- minced
- 1 (12-ounce) bag of frozen sweet corn
- 32 ounces low sodium chicken broth
- 2 teaspoons cumin
- 2 teaspoon chili powder
- 1/2 lime
- 4 corn tortillas (Tortilla Strips)
- 1/2 lime (Tortillas Strips)
- 2 tablespoon Chopped cilantro (Tortilla Strips)
- Salt-optional
- Garnishes: Lime, Avocado, cheese, sour cream, pico de gallo, cilantro
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TO PREPARE THE SOUP: Spray the bottom of the slow cooker, place the chicken breasts in the bottom.
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Add all of the ingredients to the slow cooker and stir it until the spices are more evenly distributed.
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Set your slow cooker to cook on low for 6-8 hours or high for 3-4 hours.
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About 30 minutes before serving, remove the chicken from the slow cooker and shred with two forks. Return chicken to the slow cooker. Turn the slow cooker to warm and allow the meat to rest in the soup for 30 minutes. Squeeze half of the lime into the soup and stir before serving.
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Serve with tortilla strips piled on top with your choice of additional garnishes.
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DIRECTIONS FOR CILANTRO LIME TORTILLA STRIPS: Preheat the oven to 375 degrees.
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Use a pizza cutter to slice the corn tortillas into little strips.
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Spray a baking sheet with cooking spray and spread the tortilla strips out evenly. Spray with cooking spray again. Squeeze the juice from half a lime over the strips and sprinkle the lime zest and cilantro over the strips. If desired, add a sprinkle of salt.
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Bake for 5-10 minutes or just until golden brown.
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