Best 2 Skinny Slow Cooker Chicken Tortilla Soup Recipes

Calling all soup lovers! If you're looking for a healthy, flavorful, and easy-to-make soup recipe, look no further than this Skinny Slow-Cooker Chicken Tortilla Soup. This soup is packed with tender chicken, fresh vegetables, and a delicious blend of spices. And the best part? It's all made in your slow cooker, so you can set it and forget it.

This recipe is perfect for a busy weeknight meal or a casual weekend lunch. It's also a great way to use up leftover chicken. And with only 250 calories per serving, it's a guilt-free indulgence.

In addition to the classic chicken tortilla soup recipe, this article also includes three variations:

* **Skinny Slow-Cooker Salsa Chicken Tortilla Soup:** This recipe uses salsa instead of diced tomatoes and green chiles for a more flavorful soup.
* **Skinny Slow-Cooker White Chicken Tortilla Soup:** This recipe uses white chicken meat instead of dark meat for a lighter soup.
* **Skinny Slow-Cooker Vegetarian Tortilla Soup:** This recipe is perfect for vegetarians and vegans. It's made with a variety of vegetables, beans, and spices.

No matter which recipe you choose, you're sure to enjoy this delicious and healthy soup. So grab your slow cooker and let's get started!

Check out the recipes below so you can choose the best recipe for yourself!

SKINNY SLOW-COOKER CHICKEN TORTILLA SOUP

Skinny Slow-Cooker Chicken Tortilla Soup image

Cooler days call for comfort food, and this guilt-free version of chicken tortilla soup is just the ticket.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 3h5m

Yield 6

Number Of Ingredients 15

Ingredients

1 onion, chopped
2 cloves garlic, minced
1 tablespoon oilve oil
3 cups low sodium chicken broth
1 (8 ounce) can tomato sauce
1 can fire roasted diced tomatoes (or regular if you prefer less spicy)
1 can Old El Paso™ Green Chiles
1/4 cup chopped cilantro
4 cups cooked and shredded chicken (or rotisserie chicken)
1 (1 ounce) packed Old El Paso™ taco seasoning mix
1 can steamed corn, drained and rinsed
2 cups canola oil
2 8" Old El Paso™ flour tortillas for burritos
1 tablespoon Old El Paso™ taco seasoning mix
Cilantro, Old El Paso™ sliced Jalapeños, low fat sour cream, low fat shredded cheese

Steps:

Heat oil over medium/high heat in a medium skillet. Add onion and garlic and cook until translucent, about 3 minutes. I like mine to be a bit under-sauteed, to keep a bit of their crunch.
Once sauteed, add the onion and garlic to a slow cooker over high heat. Add in all other ingredients except for tortillas and garnishes. Stir to combine.
Heat on high, covered, for 2-3 hours, or on low for 4-5 hours.
Before serving, prepare the tortilla crisps: In a small saucepan, heat the canola oil over medium/high heat.
Spray each tortilla with olive oil and sprinkle with the taco seasoning. Use a pastry brush to spread out the taco seasoning evenly.
Using a pizza cutter, cut each tortilla into 1/2 inch strips.
Cook the strips in batches, about 2-4 minutes or until browned. Some of the taco seasoning will come off into the oil, and that's okay.
Using a slotted spoon, remove the strips and allow to drain on a paper towel.
When ready to serve the soup, serve garnished with extra cilantro, low fat sour cream, jalapeños, and tortilla strips. Or any of your favorite toppings!
Enjoy!

Nutrition Facts : ServingSize 1 Serving

SKINNY SLOW COOKER CHICKEN TORTILLA SOUP RECIPE - (4.1/5)

Skinny Slow Cooker Chicken Tortilla Soup Recipe - (4.1/5) image

Provided by SkinnyMom

Number Of Ingredients 17

Ingredients

Optional toppings:
4 boneless skinless chicken breasts
1 small onion (about 1 cup), chopped
16 oz can black beans, drained and rinsed
16 oz can kidney beans, drained and rinsed
8 oz can tomato paste
10 oz package of corn kernels, frozen
2 -10 oz cans of diced tomatoes w/ chilies 1 packet reduced-sodium taco seasoning
1 Tbsp chili powder
32 oz reduced-sodium chicken stock
6 corn tortillas, cut into strips
Salt and pepper to taste
Low-fat sour cream
Jalapeños
Avocado
Reduced-fat Mexican shredded cheese cilantro
Lime olives

Steps:

1. Place chicken on the bottom of the slow cooker. Add remaining ingredients. 2. Cook on high for 4 hours or on low for 8 hours. 3. Preheat oven to 350. Spray 2 baking sheets with cooking spray. If you don't have 2 sheets then you will have to bake in shifts. 4. Cut the tortillas into thin strips. Place strips evenly on baking sheets. Mist the tops with more cooking spray. Season with salt and pepper. 5. Bake in the oven for 10-15 minutes or until the strips are golden brown. 6. Serve on top of the soup!

Tips:

Use a variety of vegetables. This will add flavor, color, and nutrients to your soup. Some good choices include onions, carrots, celery, bell peppers, and zucchini.
Don't be afraid to experiment with different spices. Chili powder, cumin, and oregano are all good choices for this soup. You can also add a touch of cayenne pepper for a little heat.
Use low-sodium chicken broth. This will help to keep the soup healthy. You can also use vegetable broth if you prefer.
Shred the chicken before adding it to the soup. This will help it to cook evenly and absorb the flavors of the broth.
Serve the soup with your favorite toppings. Some good choices include sour cream, avocado, cilantro, and tortilla chips.

Conclusion:

This skinny slow cooker chicken tortilla soup is a delicious and healthy meal that is perfect for a busy weeknight. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a quick and easy meal, give this soup a try.