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Healthy Slow-Cooker Chicken Tortilla Soup

posted May 4, 2016, 10:03 AM by Marci Leach

1 lb boneless, skinless chicken breast, cut into strips

15 oz whole peeled tomatoes, mashed

10 oz enchilada sauce

1 medium onion, chopped

2 banana peppers, chopped

2 cloves garlic, minced

14.25 oz reduced sodium chicken broth

2 cups water

1 teaspoon each of cumin, chili powder, salt

1/4 teaspoon ground pepper

1 tablespoon chopped cilantro

1 bay leaf

10 oz frozen corn

Vegetable cooking spray

7 corn tortillas

1.Place chicken, tomatoes, enchilada sauce, onion, banana peppers, and garlic into slow cooker. Pour in water and chicken broth. Season with cumin, chili powder, salt, ground pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.

2.Preheat oven to 400 degrees.

3.Lightly coat both sides of tortillas with cooking spray. Cut tortillas into strips, then spread on a baking sheet.

4.Bake in preheated oven until crisp, 10 to 15 minutes. Sprinkle tortilla strips over soup.