"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."
- 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.
- Preheat oven to 400 degrees F (200 degrees C).
- Lightly coat both sides of tortillas with cooking spray. Cut tortillas into strips, then spread on a baking sheet.
- Bake in preheated oven until crisp, 10 to 15 minutes. Sprinkle tortilla strips over soup.
- 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.
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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