Description
This Healthy Chicken Tortilla Soup is a comforting and flavorful meal made easy in a crock pot. Packed with shredded chicken, fire-roasted tomatoes, and a blend of taco seasonings, it’s hearty and nutritious. Crispy tortilla strips add the perfect crunch, making this a wholesome, family-friendly dish ideal for busy days.
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 diced tomatoes)
- 1 (4.5 ounce) can Old El Paso green chiles
- 1/4 cup chopped cilantro
- 4 cups cooked and shredded chicken (rotisserie chicken works well)
- 2 tablespoons taco seasoning
- 1 (11 ounce) can steamed corn, drained and rinsed
Tortilla Strips
- 2 tablespoons canola oil
- 2 (8 inch) Old El Paso Burrito Tortillas
- 1 tablespoon taco seasoning
Garnishes (optional)
- Extra cilantro
- Low fat sour cream
- Sliced jalapeños
- Low fat shredded cheese
Instructions
- Sauté Aromatics: Heat olive oil over medium-high heat in a medium skillet. Add chopped onion and minced garlic, cooking until translucent, about 3 minutes. Remove from heat; the onion should retain a bit of crunch.
- Combine Ingredients in Crock Pot: Transfer the sautéed onion and garlic to a slow cooker set on high. Add chicken broth, tomato sauce, fire roasted diced tomatoes, green chiles, chopped cilantro, shredded chicken, taco seasoning, and corn. Stir well to combine.
- Cook Soup: Cover the slow cooker and cook for 2-3 hours on high or 4-5 hours on low until flavors meld and soup is hot throughout.
- Prepare for Tortilla Strips: Just before serving, start preparing the tortilla strips crispy topping.
- Heat Oil for Tortilla Strips: In a small saucepan, heat the canola oil over medium-high heat until shimmering and hot.
- Cut Tortillas: Using a pizza cutter, slice each tortilla into 1/2 inch wide strips.
- Fry Tortilla Strips: Fry the strips in batches in the hot oil for 2-4 minutes or until golden brown and crispy, stirring occasionally to prevent sticking.
- Drain and Season: Remove strips with a slotted spoon and place on paper towels to drain excess oil. While still hot, sprinkle with taco seasoning and salt to taste. Allow the strips to dry completely.
- Serve: Ladle the soup into bowls and garnish with crispy tortilla strips, extra cilantro, low fat sour cream, sliced jalapeños, and shredded low fat cheese as desired. Enjoy hot!
Notes
- Use rotisserie chicken for convenience and extra flavor.
- Adjust green chiles and jalapeños based on your spice preference.
- Low sodium broth helps control salt levels in the soup.
- Tortilla strips must be seasoned immediately after frying for best flavor adherence.
- Leftover tortilla strips can be stored in an airtight container but may lose crispness.
