Not only is this an easy and filling recipe, it is also really healthy! It has a little bit of a spice to it, but not too much. My parents even has a bowl and loved it (rare). After our first attempt at cooking this last night, I would have to say that we would definitely make it again!
Healthy Slow Cooker Chicken Tortilla Soup
Ingredients
- 1 sweet onion, diced
- 3 cloves garlic, minced
- 1 cup diced celery, approximately 2 stalks
- 3 (uncooked) chicken breast fillets (1.5 lbs) cut into bite size pieces
- 4 carrots, peeled and sliced
- 1 (15 ounce) can black beans, drained
- 1 (15 ounce) can pinto beans, drained
- 1 (14.5 ounce) can fire roasted tomatoes
- 1 (4 ounce) can diced jalapeño peppers or 2 fresh jalapeño peppers seeded and diced
- 4 cups chicken broth or stock, low-sodium, fat-free
- Kosher or sea salt to taste
- 2 teaspoons taco seasoning (see below)
- 1/2 cup freshly chopped cilantro
- 6 white corn tortillas, cut into 1/4" wide strips, then cut strips in half
Directions
Add all ingredients to the slow cooker, except tortillas. Cook on low 7 - 8 hours, or until carrots are tender.
The last 20 minutes of cooking time, cut the tortillas in half, then cut into 1/2" strips, add to slow cooker. Cook an additional 20 to 25 minutes. Or if you would like them crispy, bake in oven until browned. Add to soup when served.
If desired, add a dollop of fat-free Greek yogurt or sour cream and reduced-fat grated cheddar cheese (or veggie cheese).
No Sodium Taco Seasoning
