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Healthier Slow-Cooker Chicken Tortilla Soup
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Prep Time:
30 minutes
Cook Time:
180 minutes
Total Time:
210 minutes
Wholesome, low-sodium crockpot chicken tortilla soup - a comforting family favorite.
Ingredients:
  • 1 pound boneless, skinless chicken breasts, cut into strips
  • 1 (15 ounce) can whole peeled tomatoes, mashed
  • 1 (10 ounce) can enchilada sauce
  • 1 medium onion, chopped
  • 2 banana peppers, chopped
  • 2 cloves garlic, minced
  • 2 cups water
  • 1 (14.25 ounce) can reduced-sodium chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 0.25 teaspoon ground black pepper
  • 1 bay leaf
  • 1 (10 ounce) package frozen corn
  • 1 tablespoon chopped cilantro
  • 7 corn tortillas
  • vegetable cooking spray
Instructions:
  • Add chicken, tomatoes, enchilada sauce, onion, banana peppers, garlic, water, and chicken broth to a slow cooker. Season with cumin, chili powder, salt, black pepper, and bay leaf. Mix in corn and cilantro. Cover and cook on Low for 6-8 hours or High for 3-4 hours.
  • As the soup nears completion, preheat the oven to 400°F (200°C). Gently coat tortillas with cooking spray on both sides. Cut them into strips and arrange on a baking sheet.
  • Bake in the hot oven until golden and crisp, about 10-15 minutes. Sprinkle the tortilla strips over the soup.

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