All your favorite Mexican flavors, in soup form! This quick, easy, and healthy chicken tortilla soup is loaded with veggies and is perfect for those cooler fall nights.
Nothing like a warm bowl of tortilla soup on a chilly winter day & here is the recipe:
- 1 lb chicken
- 10 oz can enchilada sauce
- 1 (14.25) oz can chicken broth
- 2 cups water
- 1 1/2 (15) oz can diced tomatoes drained
- 1/2 tsp onion powder
- 1 can of black beans drained & rinsed
- 1 can dice green chilis
- 2 tsp minced garlic
- 1/4 tsp chili powder
- 1 1/2 tsp salt
- 3/4 tsp pepper
- 15 oz can corn
- cheese for topping
- 7 corn tortillas
- oil for frying
Add all the ingredients, except the cheese, corn tortilla strips, and avocados to your crockpot. Cook on low for 8 hours (or high for 3-4 hours).
Take out the chicken, shred it, and add it back to the soup.
Add cheese just before serving, and top each serving with toppings like corn tortilla strips and avocado.
To make homemade corn tortilla strips, slice up corn tortillas with a pizza cutter. Flash Fry in hot oil or bake in the oven at 425 for 8-10 minutes turning halfway through. ENJOY
For stovetop: heat all ingredients 30-40 minutes.
This healthy chicken tortilla soup recipe that we shared today is light, healthy, and packed with tasty veggies and beans. Plus, it has tender shredded chicken in every bite!
Definitely try this amazing recipe out!
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