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Chicken Tortilla Soup - Delicious Decisions

Chicken Tortilla Soup
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Chicken Tortilla Soup - Delicious Decisions

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.
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.

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.
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.

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