This is one of my favorite soup recipes! Just prep it the night before and you can have it completely ready the next night without any extra work! It’s great for busy nights–especially during school and extracurricular nights. No time to bake tortilla strips, no problem! Just grab your fave tortilla chips, give them a quick crush and toss them in! Try this slow cooker Skinny Vegetarian Chipotle Chili with Black Beans for another night when cooking isn’t an option!

Skinny Slow Cooker Chicken Tortilla Soup

Prep time: 15-20 minutes

Cook time: 4-8 hours

Yield: 6 servings

Serving size: About 2 cups + 20 tortilla strips

Ingredients

    For Soup:
  • • 4 boneless skinless chicken breasts
  • • 1 small onion (about 1 cup), chopped
  • • 16 oz can black beans, drained + rinsed
  • • 16 oz can kidney beans, drained + rinsed
  • • 8 oz can tomato paste
  • • 10 oz package of yellow corn, frozen
  • • 2 -10 oz cans of diced tomatoes with chilies
  • • 1 packet reduced-sodium taco seasoning
  • • 1 Tbsp chili powder
  • • 32 oz reduced-sodium chicken stock
  • For Tortilla Strips (*see recipe note):
  • • 6 corn tortillas, cut into strips
  • • Salt and black pepper to taste
  • Optional toppings*:
  • • reduced-fat sour cream
  • • jalapeños
  • • avocado
  • • reduced-fat Mexican shredded cheese
  • • cilantro, shopped
  • • lime wedges
  • • olives
  • *Optional toppings are not included in nutritional calculations.

Instructions

    For Soup:
  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. For Tortilla Strips:
  4. 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.
  5. 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.
  6. Bake in the oven for 10-15 minutes or until the strips are golden brown.
  7. Serve on top of the soup!

Nutrition Information

Per Serving (1/4th of pot):

Calories: 358

Fat: 6g

Carbohydrates: 38g

Fiber: 10g

Protein: 38g

Sugars: 12g

Sodium: 1610mg

Vitamin A: 12%

Vitamin C: 39%

Calcium: 7%

Iron: 14%

WWP+: 8 points

http://www.skinnymom.com/2014/01/13/skinny-crock-pot-chicken-tortilla-soup/