15-Minute Prep-Time Crockpot Chicken Tortilla Soup
Tomato-based and full of veggies, Chicken Tortilla soup is a full meal in itself!
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Servings: 6 SERVINGS
Calories: 343kcal
Ingredients
- 2 tbsp avocado or light olive oil, divided
- 1 cup onion, chopped
- 2 garlic cloves, minced
- 1 jalapeno pepper, chopped (remove the seeds if you don’t like too much heat)
- 2 tsp each: ground cumin, ground coriander, chili powder
- 1- 14 oz can crushed tomatoes
- 1- 10 oz can diced tomatoes with green chiles, drained
- 4 cups low-sodium chicken broth
- 1- 14.5 oz can black beans, drained and rinsed
- 1 cup frozen corn
- 2 large chicken breasts, boneless, skinless
- ½ tsp salt
- Freshly cracked black pepper to taste
- 6 corn tortillas cut into strips
- ⅓ cup freshly chopped cilantro
- Your favorite toppings: diced avocado, sour cream, fresh jalapenos
Instructions
- Heat ½ tbsp oil in a medium-sized skillet over medium-high heat and sautee the onions, garlic, and jalapeno until tender, about 2 minutes. Place them in the crockpot.
- Add the chicken broth, crushed tomatoes, diced tomatoes with green chilis, spices, beans, corn, chicken, salt, and pepper to the crock pot. Cook on low for 8 hours, or on high for 4.
- 30 minutes before the soup is done cooking, make the crispy tortilla strips. Heat the remaining 1 ½ tbsp of oil in a medium-size skillet over medium-high heat and cook the tortilla strips until crispy.
- Shred the chicken breasts using two forks and mix them into the soup. Serve hot with freshly chopped cilantro and your favorite toppings!
Nutrition
Calories: 343kcal | Carbohydrates: 40g | Protein: 26g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4.5g | Cholesterol: 34mg | Sodium: 537mg | Potassium: 382mg | Fiber: 7g | Sugar: 5g | Vitamin A: 17IU | Vitamin C: 5mg | Calcium: 16mg | Iron: 26mg