Best Skinny Slow Cooker Chicken Tortilla Soup Recipes

Skinny Slow-Cooker Chicken Tortilla Soup image

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

Skinny Slow Cooker Chicken Tortilla Soup Recipe - (4.1/5) image

Provided by SkinnyMom

Number Of Ingredients 17

Optional toppings:
4 boneless skinless chicken breasts
1 small onion (about 1 cup), chopped
16 oz can black beans, drained and rinsed
16 oz can kidney beans, drained and rinsed
8 oz can tomato paste
10 oz package of corn kernels, frozen
2 -10 oz cans of diced tomatoes w/ chilies 1 packet reduced-sodium taco seasoning
1 Tbsp chili powder
32 oz reduced-sodium chicken stock
6 corn tortillas, cut into strips
Salt and pepper to taste
Low-fat sour cream
Jalapeños
Avocado
Reduced-fat Mexican shredded cheese cilantro
Lime olives

Steps:

1. Place chicken on the bottom of the slow cooker. Add remaining ingredients. 2. Cook on high for 4 hours or on low for 8 hours. 3. Preheat oven to 350. Spray 2 baking sheets with cooking spray. If you don't have 2 sheets then you will have to bake in shifts. 4. Cut the tortillas into thin strips. Place strips evenly on baking sheets. Mist the tops with more cooking spray. Season with salt and pepper. 5. Bake in the oven for 10-15 minutes or until the strips are golden brown. 6. Serve on top of the soup!

SKINNY SLOW COOKER CHICKEN TORTILLA SOUP image

Yield 6

Number Of Ingredients 21

Soup:
16 oz boneless, skinless chicken breasts
2 Tbsp minced garlic
1 cup onion, chopped
16 oz can reduced-sodium black beans, drained + rinsed
16 oz can kidney beans, drained + rinsed
8 oz can tomato paste
10 oz package of yellow corn, frozen
2 â 10 oz cans Ro*TelÂ® diced tomatoes with chilies
1 packet reduced-sodium taco seasoning
1 Tbsp chili powder
32 oz reduced-sodium chicken broth
20 unsalted corn tortilla chips
Optional toppings*:
reduced-fat sour cream
sliced JalapenÌo peppers
avocado
reduced-fat Mexican shredded cheese
cilantro, chopped
lime wedges
*Optional toppings are not included in nutritional calculations.

Steps:

Soup: Place chicken on the bottom of the slow cooker. Add remaining ingredients. Cook on high for 4 hours or on low for 8 hours. Remove chicken breasts and shred with a fork, return to slow cooker and mix well. Spoon soup into bowls and top with crumbled tortilla chips. Add optional toppings, if desired.

Skinny Slow Cooker Chicken Tortilla Soup image

Provided by @MakeItYours

Number Of Ingredients 17

4 boneless skinless chicken breasts
1 small onion (about 1 cup), chopped
16 oz can black beans, drained and rinsed
16 oz can kidney beans, drained and rinsed
8 oz can tomato paste
10 oz package of corn kernels, frozen
2 -10 oz cans of diced tomatoes w/ chilies
1 packet reduced-sodium taco seasoning
1 Tbsp chili powder
32 oz reduced-sodium chicken stock
6 corn tortillas, cut into strips
Salt and pepper to taste
Low-fat sour cream
Jalapen?os
Avocado
Reduced-fat Mexican shredded cheese cilantro
Lime olives

Steps:

Place chicken on the bottom of the slow cooker. Add remaining ingredients.
Cook on high for 4 hours or on low for 8 hours.
Preheat oven to 350. Spray 2 baking sheets with cooking spray. If you don't have 2 sheets then you will have to bake in shifts.
Cut the tortillas into thin strips (see picture). Place strips evenly on baking sheets. Mist the tops with more cooking spray. Season with salt and pepper.
Bake in the oven for 10-15 minutes or until the strips are golden brown.
Serve on top of the soup!

Skinny Slow-Cooker Chicken Tortilla Soup image

Provided by @MakeItYours

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!