Heart Healthy Crock Pot Chicken Tortilla Soup

Heart Healthy Chicken Tortilla Soup - Photograph by Author

Tortilla soup is a wonderful bold flavored soup. This recipe is a heart healthy version and is made in the crock pot. What could be better? Ole'!

Imagine cooking this restaurant quality soup all day in your slow cooker and the mouth watering smell of it when you walk through the door at home, after a long day at work. This is a wonderful recipe and it is so easy to fix and a really great low fat heart healthy alternative. It will be a lot of soup but it can be frozen(minus the baked tortilla strips of course) for use later. Just thow all the ingredients on the slow cooker and come home at the end of the day to have your delicious meal all ready done!

Simple Heart Healthy Chicken Tortilla Soup Slow Cooker Recipe

Ingredients

• 2-3 boneless chicken breasts
• 1 (15 ounce) can diced tomatoes
• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chile peppers
• 2 cloves garlic, minced
• 2 (14.5 ounce) cans fat free chicken broth
• 1 teaspoon cumin powder
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (10 ounce) package frozen corn (less salt than canned)
• 1 avocado (optional) cut into slivers or diced
• 1/2 can of black beans, drained and rinsed
• 1 tablespoon chopped cilantro
• 7 corn tortillas
• vegetable cooking
• low fat mexican style shredded cheese for garnish

Directions

1. Place chicken breasts, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in the chicken broth, and season with the cumin, chili powder, salt, and pepper. 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. About an hour before its done remove the chicken breast and pull apart with two forks to a shredded consistency and replace in the slow cooker, also add the black beans.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Lightly spray both sides of tortillas with oil and if desired season the torillas with a bit of cumin and/or chili powder. Cut tortillas into strips, then spread on a baking sheet.

Bake in a preheated oven until very crispy, about 10 to 15 minutes. To serve, sprinkle tortilla strips,diced avocado and cheese over soup.Optionally you can add a dollop of fat free sour cream. Serve immediately.

262 calories per serving and 7.8 g of fat

Read more at Suite101: Heart Healthy Crock Pot Chicken Tortilla Soup http://www.suite101.com/content/heart-healthy-crock-pot-tortilla-soup-a349629#ixzz1EiiWw3Kx