This Healthy Crock Pot Chicken Tortilla Soup is perfect for this crisp winter weather!
There is nothing quite like a bowl of soup or chili, or a hot drink, during the crisp winter season – and this Healthy Crock Pot Chicken Tortilla Soup is one of the best warming soups out there, and it’s quite filling too! We’ve been making this dish for many years now, but as much of the year here where we live is so very warm, soup is pretty much only asked for during the few cold months we get.
After deciding to make this soup again, (having not had it since last winter), I was pleasantly reminded about how simple this soup really is. You only need 30 minutes to put it together, and then the crock-pot does the rest for you! The long-simmering time (4-8 hours) allows all the flavors to combine nicely and to be enhanced so that they really shine through.
With around 450 calories per serving, it’s easy to see why this soup is so filling (even more so when served with Spanish or Mexican rice!). It only has 19% of your daily fat intake, and 14% DV of carbohydrates – so you can garnish your bowl with lots of special ingredients! Cheese, avocado, sour cream, chips, rice, you name it!
This Healthy Crock Pot Chicken Tortilla Soup can be made successfully with a bit less chicken if need be, and if you love corn in your soup – you can even add another can! (we’ve done it this way in the past.) We’ve used cilantro all three ways, and honestly, I cannot tell much of a difference. I like to save time in the kitchen, so I’m usually not the one who adds fresh chopped cilantro. My favorite option is using mini cubes of cilantro and crumbling them into the soup.
The taste of this soup alone can have you ever going back for seconds
– if you’re still hungry once you’re first!
Warm, flavorful, and filling, this soup is a great choice for dinner on a chilly day!
5 boneless skinless chicken breasts (or 3 (12oz) cans of canned chicken
64 oz chicken broth
2 bay leaves
1 (15oz) can whole kernel corn
2 (15oz) cans diced tomatoes
2 (15oz) cans mild enchilada sauce
1 (4oz) can dice green chilies
2 tsp onion powder
2 tsp cumin
2 tsp chili powder
2 tsp salt
½ tsp garlic
½ tsp black pepper
4 mini cubes of cilantro (or one bunch of fresh cilantro, or a pair of heaping tsp dried cilantro)
30 corn tortillas (cut into strips for garnish 5 minutes before serving)
Preheat oven to 350
Place chicken in an exceedingly baking dish and cover with foil, and cook for 30-45 minutes
until the chicken is finished (unless using canned chicken)
Once the chicken is done baking, shred it with forks and put in into a large (6 quart) crock-pot
Add chicken broth, bay leaves, and corn into the crock-pot, and put aside.
In a blender, combine the diced tomatoes, enchilada sauce, green chilies, and all the spices and pulse until mostly smooth (unless using fresh cilantro – in that case, chop it up and add it to your broth/corn mixture in the crock-pot)
Pour the contents of your blender into the crockpot, and turn the setting to high for 4 hours, or to medium-low for 8 hours.
minutes before serving, add in your corn tortilla strips to permit them to absorb a number of the
soup for flavor.
Garnish with cheese, sour cream, or avocado as you desire.
Recipe type: Soup
Serves: 12 servings
PREP TIME 15 mins
COOK TIME 4 hours
TOTAL TIME 4 hours 15 mins
18% DV Vitamin A
20% DV Vitamin C
27% DV Iron
Serving size: 1/12
recipe Calories: 449
Saturated fat: 2.9g
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