i haven't made it yet, but it sounds good.i had major soup cravings while i was pg. with my DAUGHTER
Crockpot Chicken Tortilla Soup (5.5 PTS)
1 1/2 lbs. boneless skinless chicken breasts -- cooked and shredded 15 ounces whole tomatoes 10 ounces enchilada sauce 1 medium onion -- chopped 4 ounces chopped green chilies 1 clove garlic -- minced 2 cups water 14 1/2 ounces fat-free chicken broth 1 teaspoon cumin 1 teaspoon chili powder 1 teaspoon salt 1/4 teaspoon ground black pepper 1 whole bay leaf
1 cup fresh or frozen corn 6 whole corn tortillas 2 tablespoons vegetable oil 1 tablespoon chopped cilantro Parmesan cheese -- for garnish
In an electric slow cooker, combine chicken, tomatoes, enchilada sauce, onion, green chilies and garlic. Add water, broth, cumin, chili powder, salt, pepper and bay leaf. Stir in corn. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours. Preheat oven to 400 degrees. Lightly brush both sides of tortillas with oil. Cut tortillas into 2 1/2-by- 1/2-inch strips. Place on a baking sheet. Bake, turning occasionally, until crisp, 5 to 10 minutes. Sprinkle tortilla strips, cilantro and Parmesan over soup. Makes 6 to 8 servings.
I'm not sure if you guys have Bear Creek soup in your grocery store. It near the canned soup, but it's a powder in a bag and you just add water. Their tortilla soup is really good and easy! I would suggest topping it with a little cheese and sour cream.
Just placed my order. I told them to throw in a couple of chicken enchiladas while they are at it. What started out as my quest for tortilla soup is ending up with Mexican take out for the whole family.
Re: Good/healthy tortilla soup recipe?
i haven't made it yet, but it sounds good.i had major soup cravings while i was pg. with my DAUGHTER![;) ;)](https://forums.thebump.com/resources/emoji/wink.png)
Crockpot Chicken Tortilla Soup (5.5 PTS)
1 1/2 lbs. boneless skinless chicken breasts -- cooked and shredded
15 ounces whole tomatoes
10 ounces enchilada sauce
1 medium onion -- chopped
4 ounces chopped green chilies
1 clove garlic -- minced
2 cups water
14 1/2 ounces fat-free chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon ground black pepper
1 whole bay leaf
1 cup fresh or frozen corn
6 whole corn tortillas
2 tablespoons vegetable oil
1 tablespoon chopped cilantro
Parmesan cheese -- for garnish
In an electric slow cooker, combine chicken, tomatoes, enchilada sauce, onion, green chilies and garlic. Add water, broth, cumin, chili powder, salt, pepper and bay leaf. Stir in corn. Cover and cook on low 6 to 8 hours
or on high 3 to 4 hours. Preheat oven to 400 degrees. Lightly brush both sides of tortillas with oil. Cut tortillas into 2 1/2-by- 1/2-inch strips. Place on a baking sheet. Bake, turning occasionally, until crisp, 5 to 10 minutes. Sprinkle tortilla strips, cilantro and Parmesan over soup. Makes 6 to 8 servings.
Per Serving: 235 Calories; 9g Fat; 24g Protein; 16g Carbohydrate; 2g Dietary Fiber; 510mg Sodium.
don't know how low-fat but I've made this and it was really tasty.
https://allrecipes.com/Recipe/Chicken-Tortilla-Soup-V/Detail.aspx