Skinny Slow Cooker Chicken Tortilla Soup
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It is definitely spring here in Oregon. It was 85 degrees this weekend! I wear a sweatshirt to cover my “muffin top” for 8 months out of the year, while I’m delivering the mail. I had to ditch my dear sweatshirt this weekend, and to my horror, I couldn’t hide my muffin top, even with a baggy shirt!
I realized that I don’t have many “go to” low-fat slow cooker meals. I would love to have a ton of slow cooker recipes that are low-fat, and amazing. So the first recipe I created is Skinny Slow Cooker Chicken Tortilla Soup. I have never been so in love with a low-fat recipe! The broth is so yummy, and I topped the soup with crispy corn tortillas, they make a good texture contrast for the soup.
I’m so glad I don’t have to give up my margaritas when I’m dieting! I tried this recipe for Super Skinny Margaritas (it was so good!), from Family Fresh Meals. This amazing blogger has made 4 of The Best Skinny Margarita Recipes, you have to check it out.
- ½ pound chicken breasts
- 1 (32-oz.) pkg. chicken broth
- 1 (14-oz.) can red enchilada sauce
- 1 (10.75 -oz.) can 98% fat free cream of chicken soup
- 1 can of water from soup can above
- 1 tablespoon chopped jalapeños without seeds
- 1 white onion chopped
- ¼ cup chopped cilantro (add at the end)
- 8 corn tortillas (2 tortillas per serving)
- about 4 pumps non-stick cooking spray
- Salt to taste
- Put chicken broth, enchilada sauce, soup, and water into slow cooker.
- Whisk until smooth.
- Add onion, jalapeño, and chicken breasts.
- Cook on low for 8 to 10 hours.
- Preheat oven to 450.
- Cut the corn tortillas into strips. Spray a baking tray with non-stick cooking spray.Spread the tortilla strips on the baking tray, spray the tortilla strips with a little more non-stick spray. Sprinkle the tortilla strips with salt. Bake for about 10 minutes, until brown and crispy.
- Shred the chicken in the slow cooker.
- Add the cilantro and stir.
- Divide the soup, and tortilla strips into 4 servings. And serve!