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Healthier Slow-Cooker Chicken Tortilla Soup

MakeItHealthy

"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."
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Ingredients

3 h 40 m servings 208 cals
Original recipe yields 8 servings

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Directions

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  1. Place chicken, tomatoes, enchilada sauce, onion, banana peppers, and garlic into slow cooker. Pour in water and chicken broth. Season with cumin, chili powder, salt, ground pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Lightly coat both sides of tortillas with cooking spray. Cut tortillas into strips, then spread on a baking sheet.
  4. Bake in preheated oven until crisp, 10 to 15 minutes. Sprinkle tortilla strips over soup.

Footnotes

  • Cook's Note:
  • Suggested toppings: sliced radishes, diced avocado, sliced bell peppers, fresh cilantro.
  • Editor's Note:
  • This recipe is a healthier version of Slow-Cooker Chicken Tortilla Soup.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Nutrition Facts


Per Serving: 208 calories; 6.8 g fat; 23.7 g carbohydrates; 15.3 g protein; 43 mg cholesterol; 438 mg sodium. Full nutrition

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Reviews

Read all reviews 104
  1. 133 Ratings

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Most helpful positive review

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, reduc...

Most helpful critical review

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 h...

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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, reduc...

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 jalapeno...

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 ...

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 h...

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 tort...

GREAT soup and super easy! I used homemade broth (I make broth from leftover baked chicken bones, just toss them in the crock pot with a little onion celery and carrots , lots of water, and c...

I am not a soup person at all...And I LOVED THIS! And so did my husband. this will be a staple in our house...serve it with a side of cheese quesadilla and you have a Mexican twist on your stand...

This soup is amazing. Couple notes: I added black beans, and used white corn instead of yellow (just am not a fan of yellow corn, personally); you can probably replace the enchilada sauce with s...

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 s...