This recipe delivers a hearty and healthy chicken tortilla soup, perfect for a chilly evening or a busy weeknight. Made in your slow cooker, it's incredibly easy to prepare and allows the flavors to meld beautifully throughout the day. This isn't your average, heavy tortilla soup; this version focuses on fresh ingredients and lighter cooking methods to create a satisfying and nutritious meal the whole family will love.
What Makes This Slow Cooker Chicken Tortilla Soup Healthy?
This recipe prioritizes whole, unprocessed ingredients. We’re focusing on lean protein (chicken breast), plenty of vegetables for fiber and vitamins, and using minimal added oil or sodium. The slow cooking method helps to retain nutrients and creates a deeply flavorful broth without relying on heavy cream or excessive seasonings.
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 4 cups chicken broth (low sodium preferred)
- 1 (15 oz) can diced tomatoes, undrained
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn, drained (or 2 cups fresh corn kernels)
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 jalapeno pepper, seeded and minced (optional, for spice)
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp oregano
- Salt and pepper to taste
- Lime wedges, for serving
- Avocado, diced, for serving
- Shredded cheese (optional, use sparingly), for serving
- Tortilla chips, for serving
Instructions:
- Sear the Chicken (Optional but Recommended): Heat the olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side, until lightly browned. This step adds depth of flavor. Alternatively, you can skip searing and add the raw chicken directly to the slow cooker.
- Combine Ingredients: Place the seared chicken (or raw chicken) in your slow cooker. Add the chopped onion, minced garlic, crushed tomatoes, chicken broth, diced tomatoes, black beans, corn, bell peppers, jalapeno (if using), chili powder, cumin, oregano, salt, and pepper.
- Slow Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds.
- Shred the Chicken: Remove the chicken from the slow cooker and shred it using two forks.
- Return Chicken to Soup: Return the shredded chicken to the slow cooker and stir to combine.
- Serve: Ladle the soup into bowls and garnish with lime wedges, diced avocado, shredded cheese (if using), and tortilla chips.
Frequently Asked Questions (FAQs):
Can I make this soup in an Instant Pot?
Yes! You can adapt this recipe for an Instant Pot. Sear the chicken (optional), then add all ingredients to the Instant Pot. Pressure cook on high for 15 minutes, followed by a 10-minute natural pressure release. Then, quick release any remaining pressure and shred the chicken before serving.
Can I freeze this soup?
Yes, this soup freezes well. Allow it to cool completely before storing it in airtight containers in the freezer for up to 3 months.
What kind of chicken broth should I use?
Low-sodium chicken broth is recommended to control the salt content. You can also use homemade chicken broth for a richer flavor.
Can I add other vegetables?
Absolutely! Feel free to add other vegetables like zucchini, carrots, or spinach. Add them during the last hour of cooking to prevent them from becoming mushy.
How can I make this soup spicier?
Add more jalapeno, a pinch of cayenne pepper, or a dash of your favorite hot sauce.
This slow cooker healthy chicken tortilla soup recipe is a delicious and easy way to enjoy a comforting and nutritious meal. The slow cooking process allows the flavors to deepen, resulting in a rich and satisfying soup that is perfect for any occasion. Remember to adjust the seasonings to your preference and enjoy!
