Healthier Slow-Cooker Chicken Tortilla Soup
Description
This crockpot chicken tortilla soup uses healthier ingredients with less sodium and fat than other recipes. It's a feel-good meal the family will love.
Ingredients
•
1 pound boneless, skinless chicken breasts, cut into strips
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1 (15 ounce) can whole peeled tomatoes, mashed
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1 (10 ounce) can enchilada sauce
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1 medium onion, chopped
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2 banana peppers, chopped
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2 cloves garlic, minced
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2 cups water
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1 (14 1/4 ounce) can reduced-sodium chicken broth
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1 teaspoon cumin
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1 teaspoon chili powder
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1 teaspoon salt
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1/4 teaspoon ground black pepper
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1 bay leaf
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1 (10 ounce) package frozen corn
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1 tablespoon chopped cilantro
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7 corn tortillas
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vegetable cooking spray
Directions
1
Place chicken, tomatoes, enchilada sauce, onion, banana peppers, and garlic into a slow cooker. Pour in water and chicken broth. Season with cumin, chili powder, salt, black pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on Low for 6 to 8 hours or High for 3 to 4 hours.
2
When the soup is almost finished, preheat the oven to 400 degrees F (200 degrees C). Lightly coat tortillas on both sides with cooking spray. Cut tortillas into strips, then spread on a baking sheet.
3
Bake in the preheated oven until crisp, 10 to 15 minutes. Sprinkle tortilla strips over soup.