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.

Healthier Slow-Cooker Chicken Tortilla Soup

chicken

(15 ounce) can whole peeled tomatoes, mashed

(10 ounce) can enchilada sauce

onion,

banana peppers, chopped

garlic,

water

(14.25 chicken broth

cumin

chili powder

salt

black pepper

bay leaf

(10 ounce) package frozen corn

cilantro

corn tortillas

vegetable cooking spray

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.


Preheat oven to 400 degrees F (200 degrees C).


Lightly coat both sides of tortillas with cooking spray. Cut tortillas into strips, then spread on a baking sheet.


Bake in preheated oven until crisp, 10 to 15 minutes. Sprinkle tortilla strips over soup.


I used one can diced tomatoes instead of whole peeled and I used more chicken broth in place of the water. Very quick to prepare. We topped this soup with a little shredded cheddar cheese reduced fat sour cream and I served homemade fry bread with it to sop up the broth. I'd make this again but I'd add more spices.

Wonderful recipe! I was skeptic that the flavor would be ideal in a "healthier" version of this recipe but it turned out wonderful! I used about 25% more chicken half a can of diced jalapenos instead of banana peppers a can of Bush's seasoned black beans and kept everything else the same. The chicken was added at the beginning raw and turned out amazingly tender after cooking 7 hours.

I am so excited to be the first reviewer and to have such wonderful things to say about this recipe! First of all it was so easy to make and it was so filling as well. I have two small boys and they both ate all of it! I did adjust a few things due to the fact that the kids are not big on spice incase it would be I only used one pepper. I also ended up cooking it on top of the stove top since I found out my crock pot was broken. Great it is a definite keeper:)

I was excited to try this recipe  because I wanted more crock pot meals since I work nights.  This would have been a 4-5 stars but as written it was way to bland.  It tasted like water. Almost had me thinking I added to much liquid but I checked three times. You have to add more seasoning a tsp won't cut it.  I added about 3 tablespoons of chili powder, onion, garlic powder, cumin, salt and pepper(I like mine spicy). I also used a jalapeno instead of banana peppers.  Also put in two bay leaves and an extra can of fire roasted tomatoes and 2 tablespoons of tomato paste.  Now that's tasty!

Really delicious... I always make it exactly like the recipe the first time and make notes of what changes to make.. this one will  pretty much remain the same! i especially like baking the tortillas, my previous recipe called for fried tortilla strips.. this is healthier... thanks!

GREAT soup and super easy!  I used homemade broth (I make broth from leftover baked  chicken bones, just toss them in the crock pot  with a little onion celery and carrots , lots of water, and cook all day then freeze - very healthy bone broth  -
 plus it's free, tasty and zero salt.  I added no additional salt and it was still plenty salty for us.  Used 1/2 the chicken and water it suggested, and added a can of black beans (rinsed).  The baked tortillas strips were an excellent addition, and the recipe made 4 big bowls (dinner size).  Didn't plan ahead so started with frozen chicken and broth and it took less than an hour on the stove.  I've made it in the crock pot also and it turns out  wonderful either way. Definitely a repeat!

This soup is amazing. Couple notes: I added black beans, and used white corn instead of yellow (just am not a fan of yellow corn, personally); you can probably replace the enchilada sauce with salsa to cut down on the sodium; and I didn't use the two cups of water because I like my soups heartier. But all-in-all, a very EASY, VERY DELICIOUS soup. Well done!

I am not a soup person at all...And I LOVED THIS! And so did my husband. this will be a staple in our house...serve it with a side of cheese quesadilla and you have a Mexican twist on your standard grilled cheese and tomato soup! YUM!!!!!

Easy to make.  Forgot to buy the peppers so added a can of diced mild chilis.  Started with frozen chicken breasts so I put them in without cutting into strips and without defrosting, and fork split them at the end.  Garnished with fresh cilantro, diced green onions, sharp cheddar cheese and a dab of plain nonfat Greek yogurt.  I will definitely make this often.

healthier slow-cooker chicken tortilla soup

Prep Time: 40 minutes

Cook Time: 3 hours

Total: 3 hours, 40 minutes

Servings: 8

Cost: $6.75 /serving

Author : MakeItHealthy

Ingredients

Instructions

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