Healthy Chicken Tortilla Soup Recipe
Nothing like a warm bowl of tortilla soup on a chilly winter day! This lighter version of chicken tortilla soup is healthy, flavorful, and packed with delicious ingredients.
Servings: 8
Ingredients
- 1 lb chicken
- 10 oz can enchilada sauce
- 1 (14.25) oz can chicken broth
- 2 cups water
- 1 1/2 (15) oz can diced tomatoes drained
- 1/2 tsp onion powder
- 1 can black beans drained & rinsed
- 1 can diced green chilis
- 2 tsp minced garlic
- 1/4 tsp chili powder
- 1 1/2 tsp salt
- 3/4 tsp pepper
- 15 oz can corn
- cheese for topping
- 7 corn tortillas
- oil for frying
Instructions
- Add all the ingredients, except the cheese, corn tortilla strips and avocados to your crock pot. Cook on low for 8 hours (or high for 3-4 hours).
- Take out the chicken, shred it, and add it back to the soup.
- Add cheese just before serving, and top each serving with your favorite toppings (we like corn tortilla strips and avocado).
- To make homemade corn tortilla strips, slice up corn tortillas with a pizza cutter. Flash Fry in hot oil or bake in the oven at 425 for 8-10 minutes turning halfway through. ENJOY!
- * For stove top: heat all ingredients 30-40 minutes.
Nutrition
Calories: 233kcal | Carbohydrates: 22g | Protein: 15g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 42mg | Sodium: 845mg | Potassium: 349mg | Fiber: 4g | Sugar: 4g | Vitamin A: 500IU | Vitamin C: 9.6mg | Calcium: 25mg | Iron: 1.8mg