Healthier Slow Cooker Chicken Tortilla Soup Food

HEALTHIER SLOW-COOKER CHICKEN TORTILLA SOUP

Healthier Slow-Cooker Chicken Tortilla Soup image

Some simple modifications can make this delicious soup even healthier! I reduce the sodium by using low-sodium chicken broth and fresh chilies instead of canned. Also, using vegetable cooking spray instead of oil helps reduce the fat content. Adding some tasty fresh toppings helps my family get more vitamins. I also reduce fat by using boneless, skinless chicken breasts.

Provided by MakeItHealthy

Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes

Time 3h40m

Yield 8

Number Of Ingredients 17

Ingredients

1 pound boneless, skinless chicken breasts, cut into strips
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
2 banana peppers, chopped
2 cloves garlic, minced
2 cups water
1 (14.25 ounce) can reduced-sodium chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
¼ teaspoon ground black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable cooking spray

Steps:

Place chicken, tomatoes, enchilada sauce, onion, banana peppers, and garlic into slow cooker. Pour in water and chicken broth. Season with cumin, chili powder, salt, ground pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C).
Lightly coat both sides of tortillas with cooking spray. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp, 10 to 15 minutes. Sprinkle tortilla strips over soup.

Nutrition Facts : Calories 208.4 calories, Carbohydrate 23.7 g, Cholesterol 42.9 mg, Fat 6.8 g, Fiber 3.9 g, Protein 15.3 g, SaturatedFat 2.9 g, Sodium 438.2 mg, Sugar 3.7 g

HEALTHY SLOW COOKER CHICKEN TORTILLA SOUP

Healthy Slow Cooker Chicken Tortilla Soup image

I found this on allrecipes. I was looking for a healthier version of the soup and found this one. It is not as thick as others (hence their higher calories), but it is jammed packed with flavor.....and easy to make! (With all the recipes here, I looked to see if this one was already here and I didn't see it, I apoligze if this is a repeat).

Provided by Chill

Categories Poultry

Time 8h20m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

1 lb shredded cooked chicken
1 (15 ounce) can whole canned tomatoes, mashed and drained
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chili peppers, drained
2 garlic cloves, mashed
2 cups water
1 (14 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 tablespoon chopped fresh cilantro
1 (10 ounce) bag frozen corn
7 corn tortillas
canola oil

Steps:

Combine all ingredients in a slow cooker. Cook on low 6-8 hrs or high 3-4 hours.
Preheat oven to 400 deg.
Lightly brush tortillas with oil, cut into thin strips and spread on a baking sheet. Bake until crisp, about 15 minutes Sprinkle on top of finished soup.

Nutrition Facts : Calories 218.1, Fat 5.2, SaturatedFat 1.3, Cholesterol 42.6, Sodium 900.4, Carbohydrate 25.3, Fiber 4, Sugar 5.3, Protein 19.1

SLOW COOKER TORTILLA SOUP

Slow Cooker Tortilla Soup image

This Mexican-inspired chicken, tomato, and bean soup practically cooks itself. I pile the ingredients into a slow cooker while I'm off doing far more glamorous things (like working, picking up dry cleaning, or dropping off a forgotten lunch at school!). My weekday cheat is to use tortilla chips instead of fresh tortillas. My favorite kind are the better-for-you baked white tortilla chips with a hint of lime, but any kind will do. If I'm feeling fancy, I'll add cubed avocado and sour cream before serving. If you have leftover cooked rice in the fridge, a spoonful in the soup is a nice touch, and for a less spicy flavor remove the jalapeno seeds and ribs.

Provided by Melissa d'Arabian : Food Network

Time 3h10m

Yield serves 4

Number Of Ingredients 14

Ingredients

3 chicken thighs, skin removed
10-ounce can diced tomatoes with green chiles
1 1/2 cups cooked black beans
1 1/2 cups chicken broth
1 1/2 cups water
1 yellow onion, finely chopped
3 garlic cloves, finely minced
1 jalapeno, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
Juice of 1/2 lemon
20 tortilla chips
3 tablespoons finely chopped fresh cilantro
1/2 cup shredded Monterey Jack cheese

Steps:

Place the chicken, tomatoes (and juices), beans, broth, water, onion, garlic, jalapeno, cumin, and chili powder in a slow cooker. Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours.
Uncover the slow cooker and use tongs to remove the chicken from the pot. Once cool enough to handle, remove the meat from the bones and shred, then return the meat to the pot. Stir in the lemon juice. Crumble a few tortilla chips into each bowl and cover with some soup. Serve sprinkled with cilantro and grated cheese.
Per serving: Calories: 275; Total Fat: 8 grams; Saturated Fat: 4 grams; Protein: 22 grams; Total carbohydrates: 29 grams; Sugar: 7 grams; Fiber: 6 grams; Cholesterol: 56 milligrams; Sodium: 364 milligrams

Nutrition Facts : Calories 275 calorie, Fat 8 grams, SaturatedFat 4 grams, Cholesterol 56 milligrams, Sodium 364 milligrams, Carbohydrate 29 grams, Fiber 6 grams, Protein 22 grams, Sugar 7 grams

SLOW COOKER CHICKEN TORTILLA SOUP

Slow Cooker Chicken Tortilla Soup image

This recipe was given to me by a friend. It is an easy to make and tasty soup. The spiciness of the soup is determined by the spiciness of the salsa and taco seasoning added.

Provided by samuel

Categories Low Cholesterol

Time 4h15m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
4 chicken breast halves, skinless, boneless, cut into bite sized pieces
1 large onion, chopped
2 (16 ounce) cans refried beans
2 (15 ounce) cans whole kernel corn, drained
1 (14 1/2 ounce) can chicken broth
1 (1 ounce) package taco seasoning
1 cup salsa
1/8 teaspoon garlic powder
shredded cheddar cheese (optional)

Steps:

Heat olive oil in a skillet over medium-high heat. Cook and stir chicken and onion in hot oil until chicken is no longer pink in the center and the juices run clear, 7 to 10 minutes.
Stir refried beans, corn, chicken broth, taco seasoning, salsa, and garlic powder together in a slow cooker; add the chicken and onion mixture.
Cook on Low for 4-5 hours.
Ladle into bowls and top with cheddar cheese.

Nutrition Facts : Calories 201.4, Fat 5.2, SaturatedFat 1.3, Cholesterol 15.5, Sodium 1026.5, Carbohydrate 29.3, Fiber 6.3, Sugar 3.9, Protein 12.3

SLOW-COOKER CHICKEN TORTILLA SOUP

Slow-Cooker Chicken Tortilla Soup image

Make and share this Slow-Cooker Chicken Tortilla Soup recipe from Food.com.

Provided by Walmart

Categories Chicken

Time 4h30m

Yield 8 soup bowls, 8 serving(s)

Number Of Ingredients 9

Ingredients

4 boneless skinless chicken thighs (1 lb.)
1 (10 ounce) can diced tomatoes and green chilies, undrained
2 carrots, cut diagonally into slices
1 onion, chopped
1 teaspoon chili powder
1 teaspoon ground cumin
2 (14 1/2 ounce) fat-free reduced-sodium chicken broth
4 cups tortilla chips
3/4 cup KRAFT Mexican Style Shredded Four Cheese with a Touch of PHILADELPHIA

Steps:

Place chicken in slow cooker. Add tomatoes, carrots, onions, chili powder, cumin and broth; cover with lid. Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours).
Use slotted spoon to remove chicken from slow cooker; cool slightly. Coarsely chop chicken; return to soup. Stir.
Crush chips coarsely; place in 8 soup bowls. Ladle soup into bowls; top with cheese.
This recipe was shared by Kraft.

Nutrition Facts : Calories 123.6, Fat 4.6, SaturatedFat 0.7, Cholesterol 28.6, Sodium 243.5, Carbohydrate 12.8, Fiber 1.5, Sugar 1.5, Protein 8.4

SLOW-COOKER CHICKEN TORTILLA SOUP

Slow-Cooker Chicken Tortilla Soup image

This tortilla soup tastes better than anything you can get at a restaurant. And it's healthy too! Don't let the long list of ingredients fool you. All you do is dump everything into the slow cooker and walk away. Garnish with grated Cheddar, avocados, and a splash of fresh lime juice.

Provided by Elena

Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes

Time 8h30m

Yield 8

Number Of Ingredients 17

Ingredients

1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
¼ teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil

Steps:

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C).
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Nutrition Facts : Calories 261.6 calories, Carbohydrate 24.7 g, Cholesterol 45.4 mg, Fat 10.8 g, Fiber 3.8 g, Protein 18 g, SaturatedFat 2.5 g, Sodium 893.4 mg, Sugar 4.4 g

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HEALTHY SLOW COOKER CHICKEN TORTILLA SOUP - WHAT MOLLY …

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Calories 404 per serving

To make the soup, start by adding all of the soup ingredients to the crock pot, aside from the chicken. Stir well. Next, add the uncooked chicken and completely submerge them in the soup mixture so they're covered.
Cover and cook the soup and chicken in the crock pot on medium for 5-6 hours or until the chicken shreds and falls apart. Once it's cooked, remove the chicken from the soup and use two forks to pull it apart. It should shred easily. Place the shredded chicken back in the soup, stir well and keep warm until ready to serve.
Meanwhile, make the crispy tortilla strips. Thinly slice corn tortillas into skinny strips and place a paper towel on a plate and set both aside. Cover a medium saucepan with your desired cooking oil so the oil is just covering the bottom of the pan. Heat on medium-high.
Once it’s hot, add the prepared tortilla strips to the pan. The tortillas should be sizzling. Allow to cook for 45 seconds then carefully flip over and cook for another 45 seconds, or until golden brown. Be careful not to burn. Once they’re cooked, place them on the prepared paper towel.

Healthier Slow Cooker Chicken Tortilla Soup Food

HEALTHIER SLOW-COOKER CHICKEN TORTILLA SOUP

HEALTHY SLOW COOKER CHICKEN TORTILLA SOUP

SLOW COOKER TORTILLA SOUP

SLOW COOKER CHICKEN TORTILLA SOUP

This recipe was given to me by a friend. It is an easy to make and tasty soup. The spiciness of the soup is determined by the spiciness of the salsa and taco seasoning added.

SLOW-COOKER CHICKEN TORTILLA SOUP

Make and share this Slow-Cooker Chicken Tortilla Soup recipe from Food.com.

SLOW-COOKER CHICKEN TORTILLA SOUP

This tortilla soup tastes better than anything you can get at a restaurant. And it's healthy too! Don't let the long list of ingredients fool you. All you do is dump everything into the slow cooker and walk away. Garnish with grated Cheddar, avocados, and a splash of fresh lime juice.

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