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.
- 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
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.
Calories: 233kcalCarbohydrates: 22gProtein: 15gFat: 9gSaturated Fat: 2gCholesterol: 42mgSodium: 845mgPotassium: 349mgFiber: 4gSugar: 4gVitamin A: 500IUVitamin C: 9.6mgCalcium: 25mgIron: 1.8mg