Low Fat Chicken Tortilla Crock Pot Soup Recipes

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SKINNY SLOW-COOKER CHICKEN TORTILLA SOUP



Skinny Slow-Cooker Chicken Tortilla Soup image

Cooler days call for comfort food, and this guilt-free version of chicken tortilla soup is just the ticket.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h5m

Yield 6

Number Of Ingredients 15

1 onion, chopped
2 cloves garlic, minced
1 tablespoon oilve oil
3 cups low sodium chicken broth
1 (8 ounce) can tomato sauce
1 can fire roasted diced tomatoes (or regular if you prefer less spicy)
1 can Old El Paso™ Green Chiles
1/4 cup chopped cilantro
4 cups cooked and shredded chicken (or rotisserie chicken)
1 (1 ounce) packed Old El Paso™ taco seasoning mix
1 can steamed corn, drained and rinsed
2 cups canola oil
2 8" Old El Paso™ flour tortillas for burritos
1 tablespoon Old El Paso™ taco seasoning mix
Cilantro, Old El Paso™ sliced Jalapeños, low fat sour cream, low fat shredded cheese

Steps:

  • Heat oil over medium/high heat in a medium skillet. Add onion and garlic and cook until translucent, about 3 minutes. I like mine to be a bit under-sauteed, to keep a bit of their crunch.
  • Once sauteed, add the onion and garlic to a slow cooker over high heat. Add in all other ingredients except for tortillas and garnishes. Stir to combine.
  • Heat on high, covered, for 2-3 hours, or on low for 4-5 hours.
  • Before serving, prepare the tortilla crisps: In a small saucepan, heat the canola oil over medium/high heat.
  • Spray each tortilla with olive oil and sprinkle with the taco seasoning. Use a pastry brush to spread out the taco seasoning evenly.
  • Using a pizza cutter, cut each tortilla into 1/2 inch strips.
  • Cook the strips in batches, about 2-4 minutes or until browned. Some of the taco seasoning will come off into the oil, and that's okay.
  • Using a slotted spoon, remove the strips and allow to drain on a paper towel.
  • When ready to serve the soup, serve garnished with extra cilantro, low fat sour cream, jalapeños, and tortilla strips. Or any of your favorite toppings!
  • Enjoy!

Nutrition Facts : ServingSize 1 Serving

CROCKPOT CHICKEN TORTILLA SOUP



Crockpot Chicken Tortilla Soup image

Toss this easy Crock Pot chicken tortilla soup in the slow cooker for an easy meal any night of the week. It easily converts to a ketogenic recipe for a low carb diet, too!

Provided by Amy Barseghian

Categories     Soup

Time 6h15m

Number Of Ingredients 15

1 tsp olive oil
1 tsp ground cumin
1 tsp chili powder
1 tsp sweet paprika
1/8 tsp salt
2 tsp minced onions
1 28 ounce can crushed tomatoes
1 14.5 ounce can fire roasted diced tomatoes
4 cups chicken stock
1 4 ounce can diced green chilies (drained)
1.5 lbs thawed chicken breast
1.5 cups frozen corn
1 8 ounce jar fire roasted red bell peppers
1 bag tortilla chips (Chica Chips are preferred)
1 8 ounce bag shredded cheddar cheese

Steps:

  • Coat the edge of your crock pot or slow cooker with cooking spray.
  • Place the olive oil, spices, tomatoes, chicken stock, thawed chicken, and green chilies in a 6-quart crock pot or slow cooker.
  • Cover and cook on low for six hours.
  • After six hours, stir the soup and add the corn and red bell peppers. Cut up the chicken with kitchen scissors so it is shredded or cubed for the soup.
  • Place the lid on and cook the Crock Pot chicken tortilla soup for an additional hour.
  • Top each bowl of soup with shredded cheese before serving and garnish with tortilla chips.
  • Cheers and we hope you enjoy this deliciously easy Crock Pot chicken tortilla soup as much as we do!

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

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

CROCK-POT HEALTHY CHICKEN TORTILLA SOUP RECIPE



Crock-Pot Healthy Chicken Tortilla Soup Recipe image

A delicious and healthy recipe from the American Heart Associations Health Slow Cooker Cookbook.

Provided by Crock-Pot Ladies

Categories     Soups, Stews and Chili

Time 3h20m

Number Of Ingredients 13

1 pound Boneless Skinless Chicken Breasts (trimmed, cut into 1 inch pieces)
2 cups Frozen Corn
2 cups Chicken Broth (low sodium, store bought or homemade)
14.5 ounces Canned Diced Tomatoes (no salt added, with juices)
1/4 cup Onion (finely chopped)
1 teaspoon Granulated Sugar
1 teaspoon Ancho Chili Powder
2 cloves Garlic (minced)
1/4 teaspoon Salt
3 whole Corn Tortillas (two of them cut into 1/4 inch wide strips and one torn into pieces )
2 - 4 tablespoons Fresh Cilantro (snipped or minced)
1/4 cup Fresh Avocado (diced small)
1/4 whole Red Bell Pepper (cut into matchstick-size strips)

Steps:

  • In a 6 quart or larger slow cooker, stir together the chicken, corn, broth, tomatoes with liquid, onion, sugar, chili powder, garlic and salt.
  • Cook, covered, on low for 6 to 8 hours or on high for 3 to 4 hours.
  • Meanwhile, preheat the oven to 350°F.
  • Arrange the tortilla stips in a single layer on a baking sheet.
  • Bake for 8 to 10 minutes, or until crisp.
  • Transfer the baking sheet to a cooling rack.
  • Let the strips stand for about 15 minutes, or until cool.
  • Transfer to an airtight container and set aside.
  • When the soup is ready, transfer 1 cup to a food processor or blender.
  • Stir in the tortilla pieced (not the strips you baked but the 1 tortilla that was just torn into pieces).
  • Let the mixture stand for 1 minute so the tortilla pieces soften.
  • Process until smooth.
  • Stir the mixture into the soup.
  • Stir in the cilantro.
  • Ladle the soup into bowls.
  • Sprinkle with the avocado, bell pepper and reserved baked tortilla strips.

Nutrition Facts : Calories 300 kcal, Carbohydrate 43 g, Protein 29 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 71 mg, Sodium 560 mg, Fiber 7 g, Sugar 10 g, UnsaturatedFat 5 g, ServingSize 1 serving

CROCK-POT CHICKEN TORTILLA SOUP RECIPE



Crock-Pot Chicken Tortilla Soup Recipe image

Serve this lovely and easy chicken tortilla soup with crushed up tortilla chips, sour cream, shredded cheese, cilantro and a squeeze of fresh lime juice for a delicious dinner or lunch perfect for any day of the week!

Provided by Reader

Categories     Soups, Stews and Chili

Time 4h20m

Number Of Ingredients 9

1 Pound Boneless Skinless Chicken Breasts
1 Medium Yellow Onion (Diced)
32 Ounces Low-Sodium Chicken Broth
15 Ounces Canned Black Beans (Drained And Rinsed)
15 Ounces Canned Chili Beans (Undrained)
29 Ounces Canned Diced Tomatoes with Green Chiles (Such As RoTel Brand)
16 Ounces Canned Tomato Sauce
11 Ounces Canned Mexican Corn
1 Packet Low Sodium Taco Seasoning Mix

Steps:

  • Add all ingredients to a 5 quart or larger slow cooker and stir briefly to combine.
  • Cover and cook on LOW for 8 hours or on HIGH for 4 hours.
  • Carefully lift cooked chicken breasts out of the slow cooker and place on a plate so you can shred the meat with two forks. Add the shredded chicken back into the soup and stir.
  • Ladle hot soup into bowls and top with tortilla chips, sour cream, cheese or your favorite toppings. For a touch of brightness a little fresh chopped cilantro and a squeeze of lime juice really brings out the flavors of the soup.
  • Top bowls of hot soup with the fried tortilla strips, a dollop of sour cream and plenty of shredded cheese.

Nutrition Facts : Calories 240 kcal, Carbohydrate 34 g, Protein 20 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 35 mg, Sodium 1225 mg, Fiber 8 g, Sugar 7 g, UnsaturatedFat 1.3 g, ServingSize 1 serving

CHEESY CHICKEN TORTILLA SOUP IN THE SLOW COOKER



Cheesy Chicken Tortilla Soup in the Slow Cooker image

This slow cooker chicken tortilla soup is easy and delicious, cheesy and flavorful. Makes a big pot! Optional garnishes: shredded cheese, diced green onions, cilantro, lime juice, pickled jalapenos, sour cream, and avocado slices.

Provided by Nichole Elsner

Time 5h30m

Yield 8

Number Of Ingredients 17

1 ½ pounds chicken tenders
salt to taste
1 pinch ground cumin, or to taste
1 pinch chili powder, or to taste
1 pinch garlic powder, or to taste
ground black pepper to taste
1 tablespoon olive oil, or to taste
1 (32 ounce) container chicken broth
2 (15.5 ounce) jars queso dip
2 (10 ounce) cans diced tomatoes and green chiles (such as RO*TEL®)
1 (16 ounce) package frozen pepper and onion stir-fry blend
2 cups crushed tortilla chips
⅔ (15 ounce) can black beans, drained
2 medium jalapeno peppers - stemmed, seeded, and minced
¼ medium lime, juiced
1 pinch cayenne pepper, or to taste
¼ cup crushed tortilla chips, or to taste

Steps:

  • Rub chicken with salt, then follow with cumin, chili powder, and pepper.
  • Heat oil in a skillet over medium-high heat. Cook chicken in the hot skillet until no longer pink in the center and the juices run clear, about 3 minutes per side. Remove from the heat and cut into chunks.
  • Combine chicken broth, queso, diced tomatoes and chiles, pepper and onion blend, tortilla chips, black beans, jalapeno peppers, and lime juice in a slow cooker. Add chicken. Season soup with cayenne, and add more salt, cumin, chili powder, garlic powder, and pepper to taste. Mix well.
  • Cook on Low for 8 hours or High for 5 hours. Top with crushed tortillas.

Nutrition Facts : Calories 441.2 calories, Carbohydrate 28.9 g, Cholesterol 102.7 mg, Fat 23.4 g, Fiber 6 g, Protein 30.3 g, SaturatedFat 11.4 g, Sodium 1981.1 mg, Sugar 2.5 g

LOW FAT CROCK POT CHICKEN TACO SOUP



Low Fat Crock Pot Chicken Taco Soup image

A colorful delicious healthy meal that is so easy to make. This is a combination of several great recipes that I have tried. Freeze in 5 cup freezer containers for future easy meals for two. Warning: A large Crock Pot is needed.

Provided by Goodheart

Categories     Chicken Breast

Time 6h15m

Yield 8-10 serving(s)

Number Of Ingredients 14

32 ounces chicken broth
1 1/2 lbs boneless skinless chicken breasts
2 (15 ounce) cans pinto beans, rinsed and drained
2 (15 ounce) cans kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 1/2 cups frozen corn
1 1/2 cups frozen okra
1 (10 ounce) can Rotel tomatoes & chilies
4 (14 1/2 ounce) cans no-salt-added diced tomatoes
1 red pepper, chopped
1 green pepper, chopped
6 large celery ribs, chopped
1 yellow onion, chopped
1 (1 1/2 ounce) envelope taco seasoning mix (no MSG, reduced salt)

Steps:

  • Stir the envelope of taco seasoning mix with broth in a large 6 quart crock-pot.
  • Remove fat from chicken breast and add to crock-pot.
  • Cook on high about two hours and shred chicken using two forks.
  • Add all other ingredients to crock-pot. Stir.
  • Cook on high for 2 hours or low for 4 hours.
  • Serve over whole grain brown rice (not parboiled).

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