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soup , chicken tortilla soup
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Healthy Chicken Tortilla Soup

This hearty soup is full of corn, black beans, spices, and shredded chicken. With no heavy cream added, its low in calories but high in flavor!
Course: Main Course, Soup
Cuisine: American, Mexican
Keyword: chicken tortilla, chicken tortilla soup, crockpot meals, healthy meals, homemade soup, soup

Equipment

  • crock pot
  • crock pot liners

Ingredients

  • 1 lb chicken breast
  • 1 onion diced
  • 1 tbsp minced garlic
  • 1 tbsp olive oil
  • 2 tbsp paprika
  • 2 tbsp cumin
  • 2 tsp chili powder
  • 3 jalapeños sliced or chopped
  • 16 oz corn
  • 32 oz black beans
  • 16 oz pinto or red beans
  • 16-32 oz diced tomatos
  • 3 c low sodium chicken stock
  • 2 tbsp flour
  • shredded cheddar cheese to top

Instructions

  • On the stove, sauté onions and garlic in olive oil on medium heat. Add half of the paprika, cumin, and chili powder and cook until the onions become translucent. Add these to the bottom of the crockpot
  • In the same skillet used for the onions, add the chicken and drizzle with olive oil and the rest of the paprika, cumin, and chili powder. Cook the chicken for about 3 minutes on each side, just enough to form a golden crust. Add this on top of the onions in the crockpot
  • Add the drained cans of black beans, red beans, corn, tomatoes, and jalapeños. Add 3 cups of chicken stock and mix it all together slightly
  • Cook on high heat for 4 hours
  • Once the soup is cooked, remove the chicken and shred it with two forks in a separate bowl
  • Remove about 1/4 c of stock from the soup and add it to a small bowl to mix with the flour to create a roux. Once the flour is dissolved, stir this mixture back into the soup to thicken it
  • Add the chicken back into the soup and mix
  • Serve hot with shredded cheese if desired