Have you gone outside lately? We had a cool front come through! Instead of being 110 degrees, it’s only been like 94! Don the parkas, people!!! Just kidding. Seriously though, the weather has been beautiful and I’ve been spending more time outside, which means utilizing my crockpot more. My husband is a big fan of chicken tortilla soup so I found a healthy low-cal recipe for it. Bonus points for being a crockpot recipe!
I’ve never really HAD chicken tortilla soup before but this was delicious. It was so easy to make, though it does go against my crockpot beliefs and requires some pre-cooking. This can easily be avoided by buying a cooked rotisserie chicken from the supermarket and shredding that meat the night before. The recipe also called for cooking corn tortillas into strips which I did, but they were not good, they were chewy. Use chips. The hubby added lots of sour cream, cheese and tortilla chips to his. I’m watching my weight so I went very skimpy on that yummy extra stuff. This was still phenomenal though. At last count, he had four bowls!
Crockpot Chicken Tortilla Soup
Recipe from: PreventionRD
1.5 lbs boneless, skinless chicken breasts, cooked and shredded (I used 2)
15 oz can whole tomatoes (next time I’ll use diced)
10 oz can enchilada sauce (I used medium heat, use what you like!)
4 oz can green chilis, chopped
1 medium onion, chopped
1 clove garlic, minced
2 cups water
1 can fat free chicken broth
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp ground black pepper
1 whole bay leaf
1 tbsp cilantro, chopped (as a topper – optional)
1 avocado, sliced (as a topper – optional)
Spray slow-cooker with nonstick spray. Combine shredded chicken, tomatoes, enchilada sauce, onion, green chilis and garlic. Add water, broth, cumin, chili powder, salt, pepper and bay leaf. Cover and cook on LOW 6-8 hours or HIGH 3-4 hours.
When finished cooking, remove bay leaf and top with desired toppings.