Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Healthier Slow-Cooker Chicken Tortilla Soup Recipe
Healthier slow-cooker chicken tortilla soup feels significantly healthier through simple modifications including reducing sodium by using low-sodium chicken broth and other conscious ingredient substitutions. This improved version maintains authentic flavors while addressing health concerns through strategic ingredient swaps. The healthier approach proves that nutritious cooking doesn't require sacrificing taste while the simple modifications make these improvements accessible for everyday cooking.
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.
Prep Time:
30 mins
Cook Time:
3 hrs
Total Time:
3 hrs 30 mins
Servings:
8
Cook Mode (Keep screen awake)
Ingredients
1 pound boneless, skinless chicken breasts, cut into strips
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
2 banana peppers, chopped
2 cloves garlic, minced
2 cups water
1 (14.25 ounce) can reduced-sodium chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
¼ teaspoon ground black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable cooking spray
Directions
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.
Cook’s Note
Suggested toppings include sliced radishes, diced avocado, sliced bell peppers, and fresh cilantro.
Editor’s Note:
This recipe is a healthier version of Slow-Cooker Chicken Tortilla Soup .
Nutrition Facts (per serving)
| 208 | Calories |
| 7g | Fat |
| 24g | Carbs |
| 15g | Protein |
Show Full Nutrition Label Hide Full Nutrition Label
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 208 | |
| % Daily Value * | |
| Total Fat 7g | 9% |
| Saturated Fat 3g | 15% |
| Cholesterol 43mg | 14% |
| Sodium 438mg | 19% |
| Total Carbohydrate 24g | 9% |
| Dietary Fiber 4g | 14% |
| Total Sugars 4g | |
| Protein 15g | 31% |
| Vitamin C 21mg | 23% |
| Calcium 61mg | 5% |
| Iron 2mg | 9% |
| Potassium 401mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
