Healthy Slow Cooker Chicken Tortilla Soup
- Ready In:
- 8hrs 20mins
- Ingredients:
- 17
- Serves:
-
8
ingredients
- 1 lb shredded cooked chicken
- 1 (15 ounce) can whole canned tomatoes, mashed and drained
- 1 (10 ounce) can enchilada sauce
- 1 medium onion, chopped
- 1 (4 ounce) can chopped green chili peppers, drained
- 2 garlic cloves, mashed
- 2 cups water
- 1 (14 ounce) can chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 bay leaf
- 1 tablespoon chopped fresh cilantro
- 1 (10 ounce) bag frozen corn
- 7 corn tortillas
- canola oil
directions
- Combine all ingredients in a slow cooker. Cook on low 6-8 hrs or high 3-4 hours.
- Preheat oven to 400 deg.
- Lightly brush tortillas with oil, cut into thin strips and spread on a baking sheet. Bake until crisp, about 15 minutes Sprinkle on top of finished soup.
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Reviews
-
THANK YOU for posting this recipe!!! I was looking for a lighter/healthier version of chicken tortilla soup... and this is it! I followed the recipe exactly except I used Fire Roasted Mexican diced tomatoes because it is what I had on hand. I didn't have canned green chillies so I seeded and finely chopped a fresh jalapeno. Initially, I was concerned that it was too thin, but, I restrained my urge to tweak and I am glad I didn't mess with it. This is definitely a keeper!
RECIPE SUBMITTED BY
Chill
Loudon, Tennessee