Healthier Slow-Cooker Chicken Tortilla Soup
This crockpot chicken tortilla soup feels healthier with a few simple modifications. I reduce the sodium by using low-sodium chicken broth, and fresh chiles instead of canned. To reduce the fat, I use boneless, skinless chicken breasts, and vegetable cooking spray instead of oil. And by adding some tasty, fresh toppings, it helps my family get more vitamins.
boneless, skinless chicken breasts, cut into strips
1
pound
whole peeled tomatoes, mashed
1
(15 ounce) can
enchilada sauce
1
(10 ounce) can
onion, chopped
1
medium
banana peppers, chopped
2
garlic, minced
2
cloves
water
2
cups
reduced-sodium chicken broth
1
(14.25 ounce) can
cumin
1
teaspoon
chili powder
1
teaspoon
salt
1
teaspoon
ground black pepper
¼
teaspoon
bay leaf
1
frozen corn
1
(10 ounce) package
chopped cilantro
1
tablespoon
corn tortillas
7
vegetable cooking spray
 Place chicken, tomatoes, enchilada sauce, onion, banana peppers, and garlic into a slow cooker. Pour in water and chicken broth. Season with cumin, chili powder, salt, black pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on Low for 6 to 8 hours or High for 3 to 4 hours.
  When the soup is almost finished, preheat the oven to 400 degrees F (200 degrees C). Lightly coat tortillas on both sides with cooking spray. Cut tortillas into strips, then spread on a baking sheet.
  Bake in the preheated oven until crisp, 10 to 15 minutes. Sprinkle tortilla strips over soup.
