Browse Recipe Categories or

Chicken Tortilla Soup - Delicious Decisions

Chicken Tortilla Soup
×

Chicken Tortilla Soup - Delicious Decisions

A garnish of avocado bits, thinly sliced red bell pepper, and crisp tortilla strips adds texture and color to this popular soup.

Ingredients

Servings   4   Serving Size   1 1/2 cups

  • 1 pound boneless, skinless chicken breasts (all visible fat discarded, cut into 1/2-inch cubes)
  • 2 cups frozen whole kernel corn (thawed)
  • 2 cups fat-free, no-salt-added chicken broth
  • 14.5 ounces canned, no-salt-added, diced tomatoes (undrained)
  • 1/4 cup finely chopped onion
  • 1 teaspoon sugar
  • 1 teaspoon ancho powder
  • 2 medium garlic cloves (minced)
  • 1/4 teaspoon salt
  • 2 6- inch corn tortillas (cut into 1/4-inch-wide strips, plus)
  • 1 6- inch corn tortilla (torn into pieces)
  • 2 to 4 tablespoon snipped, fresh cilantro
  • 1/4 cup finely chopped avocado
  • 1/4 medium red bell pepper (cut into matchstick-size strips)

Directions

Tip: Click on step to mark as complete.

  1. In a 3-4 1/2-quart round or oval slow cooker, stir together the chicken, corn, broth, tomatoes with liquid, onion, sugar, ancho powder, garlic, and salt. Cook, covered, on low for 6 to 8 hours or on high for 3 to 4 hours.
  2. Meanwhile, preheat the oven to 350 degrees F.
  3. Arrange the tortilla strips in a single layer on a baking sheet. Bake for 8 to 10 minutes, or until crisp. Transfer the baking sheet to a cooling rack. Let the strips stand for about 15 minutes, or until cool. Transfer to an airtight container and set aside.
  4. When the soup is ready, transfer 1 cup to a food processor or blender. Stir in the tortilla pieces. Let the mixture stand for 1 minute so the tortilla pieces soften. Process until smooth. Stir the mixture into the soup. Stir in the cilantro.
  5. Ladle the soup into bowls. Sprinkle with the avocado, bell pepper, and reserved baked tortilla strips.

Cooking Tip: Adding the processed soup and tortilla mixture to the rest of the soup gives the finished product more body and distributes the tortilla flavor.

Nutrition Facts

Chicken Tortilla Soup - Delicious Decisions
CaloriesCalories
292 Per Serving
ProteinProtein
30g Per Serving
FiberFiber
5g Per Serving

Nutrition Facts

Calories 292
Total Fat 5.5 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 2.0 g
Cholesterol 73 mg
Sodium 350 mg
Total Carbohydrate 33 g
Dietary Fiber 5 g
Sugars 8 g
Protein 30 g

Dietary Exchanges
1 1/2 starch, 2 vegetable, 3 lean meat

This recipe is reprinted with permission from Healthy Slow Cooker Cookbook, 2nd Edition. Copyright © 2018 by the American Heart Association. Published by Harmony Books, an imprint of Penguin Random House LLC. Available from booksellers everywhere.
A garnish of avocado bits, thinly sliced red bell pepper, and crisp tortilla strips adds texture and color to this popular soup.

Nutrition Facts

Chicken Tortilla Soup - Delicious Decisions
CaloriesCalories
292 Per Serving
ProteinProtein
30g Per Serving
FiberFiber
5g Per Serving
×
Calories 292
Total Fat 5.5 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 2.0 g
Cholesterol 73 mg
Sodium 350 mg
Total Carbohydrate 33 g
Dietary Fiber 5 g
Sugars 8 g
Protein 30 g

Dietary Exchanges
1 1/2 starch, 2 vegetable, 3 lean meat

Ingredients

Servings   4   Serving Size   1 1/2 cups

  • 1 pound boneless, skinless chicken breasts (all visible fat discarded, cut into 1/2-inch cubes)
  • 2 cups frozen whole kernel corn (thawed)
  • 2 cups fat-free, no-salt-added chicken broth
  • 14.5 ounces canned, no-salt-added, diced tomatoes (undrained)
  • 1/4 cup finely chopped onion
  • 1 teaspoon sugar
  • 1 teaspoon ancho powder
  • 2 medium garlic cloves (minced)
  • 1/4 teaspoon salt
  • 2 6- inch corn tortillas (cut into 1/4-inch-wide strips, plus)
  • 1 6- inch corn tortilla (torn into pieces)
  • 2 to 4 tablespoon snipped, fresh cilantro
  • 1/4 cup finely chopped avocado
  • 1/4 medium red bell pepper (cut into matchstick-size strips)

Directions

Tip: Click on step to mark as complete.

  1. In a 3-4 1/2-quart round or oval slow cooker, stir together the chicken, corn, broth, tomatoes with liquid, onion, sugar, ancho powder, garlic, and salt. Cook, covered, on low for 6 to 8 hours or on high for 3 to 4 hours.
  2. Meanwhile, preheat the oven to 350 degrees F.
  3. Arrange the tortilla strips in a single layer on a baking sheet. Bake for 8 to 10 minutes, or until crisp. Transfer the baking sheet to a cooling rack. Let the strips stand for about 15 minutes, or until cool. Transfer to an airtight container and set aside.
  4. When the soup is ready, transfer 1 cup to a food processor or blender. Stir in the tortilla pieces. Let the mixture stand for 1 minute so the tortilla pieces soften. Process until smooth. Stir the mixture into the soup. Stir in the cilantro.
  5. Ladle the soup into bowls. Sprinkle with the avocado, bell pepper, and reserved baked tortilla strips.

Cooking Tip: Adding the processed soup and tortilla mixture to the rest of the soup gives the finished product more body and distributes the tortilla flavor.
AHA Healthy Slow Cooker Cookbook, 2nd Edition

AHA Healthy Slow Cooker Cookbook, 2nd Edition

The versatile slow cooker is American’s favorite kitchen appliance -- AND -- it can help support a healthy diet! The American Heart Association Healthy Slow Cooker Cookbook, 2nd Edition is back with brand new recipes that utilize your slow cooker and nourish you. From appetizers to desserts, the 230 recipes in this cookbook will surprise you with their variety and depth of flavor. Photography ©2018 by Lauren Volo.

Sample Recipes:

Beef Stew with Fresh Mango

Acorn Squash Wedges with Walnuts

Steamed Pumpkin Bread

Kale and Red Quinoa Soup

Purchase:

Shop Heart | Amazon | Barnes and Noble

This recipe is reprinted with permission from Healthy Slow Cooker Cookbook, 2nd Edition. Copyright © 2018 by the American Heart Association. Published by Harmony Books, an imprint of Penguin Random House LLC. Available from booksellers everywhere.

American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes. However, this site and its services do not constitute medical advice, diagnosis or treatment. Always talk to your health care provider for diagnosis and treatment, including your specific dietary needs. If you have or suspect that you have a medical problem or condition, please contact a qualified health care provider.

Copyright is owned or held by the American Association, Inc. (AHA), except for recipes certified by the Heart-Check recipe certification program or otherwise indicated. All rights are reserved. Permission is granted, at no cost and without need for further request, to link to or share AHA-own recipes provided that no text, ingredients or directions are altered; no substitutions are made; and proper attribution is made to the American Heart Association. See full terms of use.