Healthier Slow-Cooker Chicken Tortilla Soup

This quick and easy chicken tortilla soup is made even healthier than the original by using skinless chicken strips, reduced-sodium chicken broth, and a lot of additional veggies for a flavorful and colorful topping.

• Preparation Time: 40 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 40 mins
• Calories: 208 Calories

Ingredients

• 1 teaspoon salt
• 2 cups water
• 1 bay leaf
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 medium onion, chopped
• 1 (10 ounce) can enchilada sauce
• 1 (15 ounce) can whole peeled tomatoes, mashed
• 1 teaspoon cumin
• 1 (10 ounce) package frozen corn
• 1 tablespoon chopped cilantro
• 7 corn tortillas
• 2 banana peppers, chopped
• Vegetable cooking spray
• 1 pound boneless, skinless chicken breasts, cut into strips
• 1 (14.25 ounce) can reduced-sodium chicken broth
• 0.25 teaspoon ground black pepper

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Place chicken, tomatoes, enchilada sauce, onion, banana peppers, and garlic into slow cooker. Pour in water and chicken broth. Season with cumin, chili powder, salt, ground pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.

Step 3

Lightly coat both sides of tortillas with cooking spray. Cut tortillas into strips, then spread on a baking sheet.

Step 4

Bake in preheated oven until crisp, 10 to 15 minutes. Sprinkle tortilla strips over soup.