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Healthy Chicken Tortilla Soup
Healthy Chicken Tortilla Soup
"This healthy chicken tortilla soup is perfect for a chilly fall evening. With most of the work being done by the slow cooker, this soup requires little work but tastes so delicious! Make your own yummy lime tortilla strips to add a nice crunch to the soup. Add some topics to make the soup even better! Sour cream to make it creamier and cilantro to make it more flavorful. Add a bit of cayenne pepper to make the soup a little spicier."
Makes8 Servings
Preparation Time10 min
Cooking Time6 min
Cooking MethodSlow Cooker
Ingredients
- 4 eachs 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 (14-ounce) can green chiles
- 1 each small onion, chopped
- 3 eachs 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 each lime
- 4 each corn tortillas
- 1/2 each lime, zested and juiced
- 2 tablespoon chopped cilantro
- Garnishes: lime, avocado, cheese, sour cream, pico de gallo, cilantro
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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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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.
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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.
