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.
Preparation Time
30 mins
Cooking Time
3 hr
Total Time
3 hr 30 mins
Calories
208 Calories
Recipe Instructions
Step 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.
Step 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.
Step 3
Bake in the preheated oven until crisp, 10 to 15 minutes. Sprinkle tortilla strips over soup.
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
