This old post (originally from 2013 - my first year of The Skinny Fork) definitely needed to be updated. It was back from the days when I wasn't yet taking the step-by-step photos of my cooking process. Not that this recipes has all too many steps to begin with, it just needed some polishing up.
It was definitely interesting to go back and see how far I've come with my photography, and also my method of cooking and creating recipes. I've made a few adjustments to the recipe (very minor ones and all for the better), so don't let that scare you off. It's not only better, but even better for you now too!
I started making this soup a several years back and it was an instant hit with the entire family. The recipe has evolved here and there over time, so much so that it's a far cry from where I initially picked it up from (which I honestly can't even remember!)
It's one of the most requested recipes among my family when we have our weekly(ish) dinners together, and has been ever since it came into our lives. Like I said, I've tweaked it through the years and have finally come up with what I would consider a near perfect chicken tortilla soup that satisfies in a guilt-free way. They'll never guess it's healthy, I promise!
This soup is great thing to make for a larger group of people because it can fill up and satisfy just about anyone, even those with the pickiest of tastes. Though convincing my 6 year old of that is another story all together.
If you aren't generally a jalapeno fan, I would say to try it in this soup anyway. It really shouldn't add much heat (especially if you remove the seeds), just mostly flavor!
Do not forget to add the lime at the end! The addition of the lime juice changes the flavor of the soup entirely and adds a whole new level of depth to the taste.
Healthified Crock Pot Chicken Tortilla Soup
TheSkinnyFork.com (Updated 5/16/16)
Servings: 8 • Size: About 1 1/2 C. Soup + 2 Tbsp. Tortilla Strips • Calories: 203.4 • Fat: 2.8 g • Carb: 25 g • Fiber: 4.6 g • Protein: 22.9 g • Sugar: 1.8 g • Sodium: 342.1 mg
1 1/2 Lb. Boneless Skinless Chicken Breasts (About 2-3 Breasts)
2 (14.5 Oz.) Cans 'No Salt Added' Diced or Whole Peeled Tomatoes, Un-drained
2 C. Unsalted Chicken Stock
1 (14.5 Oz.) Can 'No Salt Added' Black Beans, Drained & Rinsed
1 (10 Oz.) Can 'No Salt Added" Diced Tomatoes With Green Chilies, Un-drained
1 C. Frozen Corn
1 C. White Onion, Diced
1 Jalapeño, Seeded & Diced
2 Cloves Garlic, Minced
2 Tsp. Salt-Free Southwest Seasoning
1 Tsp. Salt
1 C. Corn Tortilla Strips/Chips
1 Limes, Cut Into 8 Wedges
Optional Suggested Toppings: Shredded Cheese, Diced Onion, Avocado, Fat Free Plain Greek Yogurt, Cilantro, Etc.
NOTE: If you cannot find the seasoning or enjoyed the original recipe I had posted here, just swap the Salt-Free Southwest Seasoning above for 1 tsp. cumin, 1 tsp. chili powder, 1/2 tsp. pepper, and 1/4 tsp. cayenne pepper!
Toss all the ingredients for the soup into your crock pot and give everything a good stir.
Secure the lid and set to cook on low for 6-8 hours.
If you use whole peeled tomatoes you will want to carefully smash the tomatoes at some point so that they break apart into smaller pieces. Careful though or you'll have super hot tomato juice/seeds everywhere!
Once the soup is nearly done, use a large spoon to pull the chicken apart into smaller pieces.
It should be so tender that this is easily done with a firm stir. But, if need be you can remove the chicken and piece apart with two forks and return to the soup.
Dish the soup into bowls and top with a few tortilla strips and your choice of toppings.
Serve hot with desired toppings and a lime wedge!