Description
This Healthy Chicken Tortilla Soup is a flavorful, comforting crock pot recipe perfect for a nutritious and easy meal. Packed with shredded chicken, fire roasted tomatoes, corn, and a blend of spices, it combines delicious Mexican-inspired flavors with wholesome ingredients. The homemade crispy tortilla strips add a delightful crunch, making this soup both hearty and satisfying.
Ingredients
Scale
Soup Ingredients
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 3 cups low sodium chicken broth
- 1 (8 ounce) can tomato sauce
- 1 (14.5 ounce) can fire roasted diced tomatoes (or regular tomatoes for less spice)
- 1 (4.5 ounce) can Old El Paso green chiles
- 1/4 cup chopped cilantro
- 4 cups cooked and shredded chicken or rotisserie chicken
- 2 tablespoons taco seasoning
- 1 (11 ounce) can steamed corn, drained and rinsed
Tortilla Strips
- 2 cups canola oil
- 2 (8 inch) Old El Paso Burrito Tortillas
- 1 tablespoon taco seasoning
Optional Garnishes
- Chopped cilantro
- Sliced jalapenos
- Low fat sour cream
- Low fat shredded cheese
Instructions
- Prepare the Soup Base: In a pan, heat olive oil over medium heat. Sauté the chopped onion and minced garlic until fragrant and translucent, about 3-4 minutes. Transfer them to the crock pot.
- Combine Ingredients in Crock Pot: Add to the crock pot the low sodium chicken broth, tomato sauce, fire roasted diced tomatoes, green chiles, chopped cilantro, cooked shredded chicken, taco seasoning, and drained corn. Stir well to combine all ingredients.
- Cook the Soup: Cover the crock pot and cook on low for 5-6 hours or on high for 3-4 hours, allowing the flavors to meld beautifully.
- Make Tortilla Strips: While the soup is cooking, warm canola oil in a deep skillet over medium-high heat. Cut the burrito tortillas into thin strips. Fry the strips in batches until crispy and golden, about 1-2 minutes per batch. Remove and drain on paper towels. Toss the hot tortilla strips with 1 tablespoon of taco seasoning for extra flavor.
- Serve: Ladle the hot soup into bowls and top with crispy tortilla strips. Garnish with optional cilantro, sliced jalapenos, low fat sour cream, and shredded cheese as desired for extra creaminess and heat.
Notes
- Use rotisserie chicken for convenience and enhanced flavor.
- Fire roasted tomatoes add a smoky depth; substitute with regular diced tomatoes if preferred milder.
- Taco seasoning can be homemade or store-bought; adjust to taste.
- For a lighter version, bake the tortilla strips instead of frying to reduce oil content.
- Low sodium broth helps control salt content for a healthier soup.
