Chicken Tortilla Soup - Delicious Decisions

Chicken Tortilla Soup

A garnish of avocado bits, thinly sliced red bell pepper, and crisp tortilla strips adds texture and color to this popular soup.

Nutrition Facts

Chicken Tortilla Soup - Delicious Decisions

CaloriesCalories

292 Per Serving

ProteinProtein

30g Per Serving

FiberFiber

5g Per Serving
×
Calories 292
Total Fat 5.5 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 2.0 g
Cholesterol 73 mg
Sodium 350 mg
Total Carbohydrate 33 g
Dietary Fiber 5 g
Sugars 8 g
Protein 30 g

Dietary Exchanges
1 1/2 starch, 3 lean meat, 2 vegetable

Ingredients

Servings  4   Serving Size   1 1/2 cups

  • 1 lb boneless, skinless chicken breasts (all visible fat discarded, cut into 1/2-inch cubes)
  • 2 cups frozen whole kernel corn (thawed)
  • 2 cups fat-free, no-salt-added chicken broth
  • 14.5 oz canned, no-salt-added, diced tomatoes (undrained)
  • 1/4 cup finely chopped onion
  • 1 tsp sugar
  • 1 tsp ancho powder
  • 2 medium garlic cloves (minced)
  • 1/4 tsp salt
  • 2 6- inch corn tortillas (cut into 1/4-inch-wide strips, plus)
  • 1 6- inch corn tortilla (torn into pieces)
  • 2 to 4 Tbsp snipped, fresh cilantro
  • 1/4 cup finely chopped avocado
  • 1/4 medium red bell pepper (cut into matchstick-size strips)

Directions

Tip: Click on step to mark as complete.

  1. In a 3-4 1/2-quart round or oval slow cooker, stir together the chicken, corn, broth, tomatoes with liquid, onion, sugar, ancho powder, garlic, and salt. Cook, covered, on low for 6 to 8 hours or on high for 3 to 4 hours.
  2. Meanwhile, preheat the oven to 350 degrees F.
  3. Arrange the tortilla strips in a single layer on a baking sheet. Bake for 8 to 10 minutes, or until crisp. Transfer the baking sheet to a cooling rack. Let the strips stand for about 15 minutes, or until cool. Transfer to an airtight container and set aside.
  4. When the soup is ready, transfer 1 cup to a food processor or blender. Stir in the tortilla pieces. Let the mixture stand for 1 minute so the tortilla pieces soften. Process until smooth. Stir the mixture into the soup. Stir in the cilantro.
  5. Ladle the soup into bowls. Sprinkle with the avocado, bell pepper, and reserved baked tortilla strips.

Cooking Tip: Adding the processed soup and tortilla mixture to the rest of the soup gives the finished product more body and distributes the tortilla flavor.

AHA Healthy Slow Cooker Cookbook, 2nd Edition

AHA Healthy Slow Cooker Cookbook, 2nd Edition

The versatile slow cooker is American’s favorite kitchen appliance -- AND -- it can help support a healthy diet! The American Heart Association Healthy Slow Cooker Cookbook, 2nd Edition is back with brand new recipes that utilize your slow cooker and nourish you. From appetizers to desserts, the 230 recipes in this cookbook will surprise you with their variety and depth of flavor. Photography ©2018 by Lauren Volo.

Sample Recipes:

Beef Stew with Fresh Mango

Acorn Squash Wedges with Walnuts

Steamed Pumpkin Bread

Kale and Red Quinoa Soup

 

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This recipe is reprinted with permission from Healthy Slow Cooker Cookbook, 2nd Edition. Copyright © 2018 by the American Heart Association. Published by Harmony Books, an imprint of Penguin Random House LLC. Available from booksellers everywhere.