Crock-Pot Healthy Chicken Tortilla Soup

Warm up to this healthy Mexican inspired dish with recipe for Crock-Pot Healthy Chicken Tortilla Soup. So easy, fresh and satisfying! Only 2 Weight Watchers SmartPoints per serving!

Slow Cooker Healthy Chicken Tortilla Soup

This recipe was originally posted in October of 2012 and it came as part of a giveaway about a great cookbook called American Heart Association Healthy Slow Cooker Cookbook: 200 Low-Fuss, Good-for-You Recipes. Random House, who is the publisher of this great cookbook offered me a copy of the cookbook, permission to cook and share a recipe from the book and offered one lucky Crock-Pot Ladies reader a chance to win a copy of their very own. 

The giveaway is now long over and I thought I would revisit this recipe and update the photos, because basically I stunk at food photography in 2012.  😯 And while I am not any sort of professional food photographer these days either I think I can do better. At least make them decent now and not look so dark and dank like the original photographs did.

And I know just how important decent photos when looking for new recipe to try.

And this recipe otherwise is just the same as when I posted it back in the day. I am just adding in stuff like nutritional information and republishing it because it really is a nice and fresh healthy recipe that I know you will love!

Crock-Pot Healthy Chicken Tortilla Soup Recipe

Heidi Kennedy

A delicious and healthy recipe from the American Heart Associations Health Slow Cooker Cookbook.

4.46 from 11 votes

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Prep Time 20 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 20 minutes mins

Course Soups, Stews and Chili

Cuisine Mexican

Servings 4 Servings

Calories 300 kcal

Ingredients

1x2x3x

• 1 pound Boneless Skinless Chicken Breasts (trimmed, cut into 1 inch pieces)
• 2 cups Frozen Corn
• 2 cups Chicken Broth (low sodium, store bought or homemade)
• 14.5 ounces Canned Diced Tomatoes (no salt added, with juices)
• ¼ cup Onion (finely chopped)
• 1 teaspoon Granulated Sugar
• 1 teaspoon Ancho Chili Powder
• 2 cloves Garlic (minced)
• ¼ teaspoon Salt
• 3 whole Corn Tortillas (two of them cut into 1/4 inch wide strips and one torn into pieces )
• 2 – 4 tablespoons Fresh Cilantro (snipped or minced)
• ¼ cup Fresh Avocado (diced small)
• ¼ whole Red Bell Pepper (cut into matchstick-size strips)

Instructions

• In a 6 quart or larger slow cooker, stir together the chicken, corn, broth, tomatoes with liquid, onion, sugar, chili powder, garlic and salt.
• Cook, covered, on low for 6 to 8 hours or on high for 3 to 4 hours.
• Meanwhile, preheat the oven to 350°F.
• Arrange the tortilla stips in a single layer on a baking sheet.
• Bake for 8 to 10 minutes, or until crisp.
• Transfer the baking sheet to a cooling rack.
• Let the strips stand for about 15 minutes, or until cool.
• Transfer to an airtight container and set aside.
• When the soup is ready, transfer 1 cup to a food processor or blender.
• Stir in the tortilla pieced (not the strips you baked but the 1 tortilla that was just torn into pieces).
• Let the mixture stand for 1 minute so the tortilla pieces soften.
• Process until smooth.
• Stir the mixture into the soup.
• Stir in the cilantro.
• Ladle the soup into bowls.
• Sprinkle with the avocado, bell pepper and reserved baked tortilla strips.

Notes

Cook’s Tip: Adding the processed soup and tortilla mixture to the rest of the soup gives the finished product more body and distributes the tortilla flavor.

Nutrition

Calories: 300kcal | Carbohydrates: 43g | Protein: 29g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 71mg | Sodium: 560mg | Potassium: 715mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1850IU | Vitamin C: 91.6mg | Calcium: 30mg | Iron: 2mg

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