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Nutritious Chicken Tortilla Soup

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PREP TIME
30 min
COOKING TIME
180 min
TOTAL TIME
210 min
SERVINGS
8 servings
Soup
Nutritious Chicken Tortilla Soup
Ingredients
  • 1 pound boneless, skinless chicken breasts, cut into strips
  • 1 (15 ounce) can whole peeled tomatoes, mashed
  • 1 (10 ounce) can enchilada sauce
  • 1 medium onion, chopped
  • 2 banana peppers, chopped
  • 2 cloves garlic, minced
  • 2 cups water
  • 1 (14.25 ounce) can reduced-sodium chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 bay leaf
  • 1 (10 ounce) package frozen corn
  • 1 tablespoon chopped cilantro
  • 7 corn tortillas
  • vegetable cooking spray
Instructions
1
Combine chicken, diced tomatoes, enchilada sauce, sautéed onion, banana peppers, and minced garlic in a slow cooker. Add water and chicken broth to the mixture. Season with ground cumin, chili powder, salt, black pepper, and a bay leaf for added depth. Stir in frozen corn kernels and chopped cilantro leaves. Cover the slow cooker and cook on Low for 6 to 8 hours or High for 3 to 4 hours, allowing the flavors to meld together.
2
As the soup nears completion, preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly spray tortillas on both sides with cooking spray to prevent them from sticking. Cut the tortillas into thin strips and arrange them on a baking sheet in a single layer.
3
Bake the tortilla strips in the preheated oven until crispy and golden brown, approximately 10 to 15 minutes. Once done, sprinkle the crunchy tortilla strips over the almost finished soup for a satisfying textural contrast.