Healthier Slow-Cooker Chicken Tortilla Soup

Some simple modifications can make this delicious soup even healthier! I reduce the sodium by using low-sodium chicken broth and fresh chilies instead of canned. Also, using vegetable cooking spray instead of oil helps reduce the fat content. Adding some tasty fresh toppings helps my family get more vitamins. I also reduce fat by using boneless, skinless chicken breasts.

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

Ingredients

• 1 teaspoon salt
• 2 cups water
• ¼ teaspoon ground black pepper
• 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

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.