Healthier Slow-Cooker Chicken Tortilla Soup

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

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

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.