Holy cold front, Batman!
Where has my lovely spring weather gone to? The other day it was reaching 90+ degrees F. and then suddenly the winds blew through and now it’s a whopping 59 degrees F!
Well, at least it was a perfect day to cook up some nice warm tortilla soup – just in time for Cinco de Mayo too!
I started making this soup a few years back and it was an instant hit with the family.
My mom has been asking me for a while why I haven’t posted it, but I’ve just been so busy cooking up so many other wonderful things!
This is a seriously easy soup to toss together and has some of the most amazing mouth-watering taste-bud-bursting flavors that you will ever come across.
Do not forget to add the lime at the end! The addition of the lime juice changes the flavor of the soup entirely and adds a whole new level of depth to taste.
Healthified Crock Pot Chicken Tortilla Soup
ervings: 6 • Size: About 1 1/2 C. Soup + Tortilla Strips • Calories: 244 • Fat: 1.8 g • Carb: 35.1 g • Fiber: 7.1 g • Protein: 24.7 g • Sugar: 6.1 g • Sodium: 708.3 mg
1 Lb. Boneless Skinless Chicken Breasts (About 2-3 Breasts), Cubed
10 Oz. Diced Tomatoes With Green Chilies (RoTel)
14.5 Oz. Diced or Whole Peeled Tomatoes (No Salt Added), Un-drained
1 C. Corn, Frozen & Thawed
14.5 Oz. Black Beans (No Salt Added), Drained & Rinsed
1 Medium White Onion, Diced
1-2 Jalapeño, Diced
2 Cloves Garlic, Minced
2-3 C. Reduced Sodium Chicken Broth (I use Sodium Free Instant Chicken + Water)
1 Tsp. Ground Cumin
1 Tsp. Chili Powder
1 Tsp. Salt
1/4 Tsp. Black Pepper
White Corn Tortillas, Cut Into Strips
Salt & Pepper To Taste
Lime, Cut Into 6 Wedges
Optional Suggested Toppings: Shredded Cheese, Diced Onion, Avocado, Fat Free Plain Greek Yogurt, Cilantro, Etc.
Toss all the ingredients for the soup into your crock pot and give everything a good stir. Secure the lid and set to cook on low for 6-8 hours.
If you use whole peeled tomatoes you will want to carefully smash the tomatoes at some point so that they break apart into smaller pieces. Careful though or you’ll have tomato guts everywhere!
Once the soup is done, preheat oven to 350 degrees F. Lightly spray each tortilla with non-stick cooking spray. Cut the tortillas into thin strips and toss them onto a baking sheet.
Dust the strips with some salt and pepper to taste. I gave a sprinkle of taco seasoning too!
Bake for 10-15 minutes, or until starting to brown and crisp. Remove from the oven and set aside to cool slightly.
Dish the soup into bowls and top with a few tortilla strips and your choice of toppings.
Serve hot with a lime wedge!
Squeeze the lime wedge over the top of the soup and enjoy!