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Healthified Crock Pot Chicken Tortilla Soup

  • Recipe Submitted by on

Category: Healthy Recipes, Soups, Chicken, Crockpot

 Ingredients List

  • Soup:
  • 1 Lb. Boneless Skinless Chicken Breasts (About 2-3 Breasts), Cubed
  • 10 Oz. Diced Tomatoes With Green Chilies (RoTel)
  • 14.5 Oz. Diced or Whole Peeled Tomatoes (No Salt Added), Un-drained
  • 1 C. Corn, Frozen & Thawed
  • 14.5 Oz. Black Beans (No Salt Added), Drained & Rinsed
  • 1 Medium White Onion, Diced
  • 1-2 Jalapeño, Diced
  • 2 Cloves Garlic, Minced
  • 2-3 C. Reduced Sodium Chicken Broth (I use Sodium Free Instant Chicken + Water)
  • 1 Tsp. Ground Cumin
  • 1 Tsp. Chili Powder
  • 1 Tsp. Salt
  • 1/4 Tsp. Black Pepper
  • Tortilla Strips:
  • White Corn Tortillas, Cut Into Strips
  • Salt & Pepper To Taste
  • Final Touch:
  • Lime, Cut Into 6 Wedges
  • Optional Suggested Toppings: Shredded Cheese, Diced Onion, Avocado, Fat Free Plain Greek Yogurt, Cilantro, Etc.

 Directions

1. Toss all the ingredients for the soup into your crock pot and give everything a good stir. Secure the lid and set to cook on low for 6-8 hours.

2. Once the soup is done, preheat oven to 350 degrees F. Lightly spray each tortilla with non-stick cooking spray. Cut the tortillas into thin strips and toss them onto a baking sheet.

3. Dust the strips with some salt and pepper to taste. I gave a sprinkle of taco seasoning too!

4. Bake for 10-15 minutes, or until starting to brown and crisp. Remove from the oven and set aside to cool slightly.

5. Dish the soup into bowls and top with a few tortilla strips and your choice of toppings.

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