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!
Crock-Pot 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!
Rating |
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Servings | 4Servings |
Prep Time | 20Minutes |
Cook Time | 6 - 8Hours On LOW Or 3 - 4 Hours On HIGH |
- 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
- 1/4 cup Onion finely chopped
- 1 teaspoon Granulated Sugar
- 1 teaspoon Ancho Chili Powder
- 2 cloves Garlic minced
- 1/4 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
- 1/4 cup Fresh Avocado diced small
- 1/4 whole Red Bell Pepper cut into matchstick-size strips
Ingredients
Servings: Servings
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- In a 6 quart 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.
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.
Recipe Collections:
Healthy Crock-Pot Recipes | Mexican Slow Cooker Recipes |
Cinco de Mayo Slow Cooker Recipes | Chicken Crock-Pot Recipes |
Soup Crock-Pot Recipes | 6 Quart Slow Cooker Recipes |
Suggested Products For This Crock-Pot Healthy Chicken Tortilla Soup Recipe:
Our family (2 adults & 1 teen) loved this recipe. We will probably double it or look for a filling side for next time as we ate it all and were looking for a little more as well!
I’m thinking about making this and adding a can if black beans. Do you think that would be good and if so when should I add them?
Yes I think that would be good. I would add the beans in the beginning. Drain and rinse them first then add them with the other ingredients first.