"Some simple modifications can make this delicious soup even healthier! I reduce the sodium by using low-sodium chicken broth and fresh chilies instead of canned. Also, using vegetable cooking spray instead of oil helps reduce the fat content. Adding some tasty fresh toppings helps my family get more vitamins. I also reduce fat by using boneless, skinless chicken breasts." — MakeItHealthy
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boneless, skinless chicken breasts, cut into strips
1 (15 ounce) can
whole peeled tomatoes, mashed
1 (10 ounce) can
banana peppers, chopped
1 (14.25 ounce) can
reduced-sodium chicken broth
ground black pepper
1 (10 ounce) package
vegetable cooking spray
I used one can diced tomatoes instead of whole peeled and I used more chicken broth in place of the water. Very quick to prepare. We topped this soup with a little shredded cheddar cheese, reduced fat sour cream and I served homemade fry bread with it to sop up the broth. I'd make this again but I'd add more spices.
I was excited to try this recipe because I wanted more crock pot meals since I work nights. This would have been a 4-5 stars but as written it was way to bland. It tasted like water. Almost had me thinking I added to much liquid but I checked three times. You have to add more seasoning a tsp won't cut it. I added about 3 tablespoons of chili powder, onion, garlic powder, cumin, salt and pepper(I like mine spicy). I also used a jalapeno instead of banana peppers. Also put in two bay leaves and an extra can of fire roasted tomatoes and 2 tablespoons of tomato paste. Now that's tasty!
Wonderful recipe! I was skeptic that the flavor would be ideal in a "healthier" version of this recipe, but it turned out wonderful! I used about 25% more chicken, half a can of diced jalapenos instead of banana peppers, a can of Bush's seasoned black beans and kept everything else the same. The chicken was added at the beginning raw, and turned out amazingly tender after cooking 7 hours.
I am so excited to be the first reviewer and to have such wonderful things to say about this recipe! First of all it was so easy to make and it was so filling as well. I have two small boys and they both ate all of it! I did adjust a few things due to the fact that the kids are not big on spice incase it would be I only used one pepper. I also ended up cooking it on top of the stove top since I found out my crock pot was broken. Great it is a definite keeper:)
Really delicious... I always make it exactly like the recipe the first time and make notes of what changes to make.. this one will pretty much remain the same! i especially like baking the tortillas, my previous recipe called for fried tortilla strips.. this is healthier... thanks!
GREAT soup and super easy! I used homemade broth (I make broth from chicken bones, just toss them in the crock pot and cook all day then freeze it - free, tasty and zero salt) added no additional salt and it was still plenty salty for us. Used 1/2 the chicken and water it suggested, and added a can of black beans (rinsed). The baked tortillas strips were an excellent addition, and the recipe made 4 big bowls (dinner size). Didn't plan ahead so started with frozen chicken and broth and it took less than an hour on the stove. Definitely a repeat!
really good! I added just a tiny bit of light sour cream, low fat cheese, and green onions and omitted the banana peppers. Really good. I will definitely make this again :)
Easy to make. Forgot to buy the peppers so added a can of diced mild chilis. Started with frozen chicken breasts so I put them in without cutting into strips and without defrosting, and fork split them at the end. Garnished with fresh cilantro, diced green onions, sharp cheddar cheese and a dab of plain nonfat Greek yogurt. I will definitely make this often.
* Percent Daily Values are based on a 2,000 calorie diet.
Healthier Slow-Cooker Chicken Tortilla Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 61
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