Easy Crockpot Chicken Tortilla Soup that is Healthy
Easy dinners just seem to make for an easier day all the way around, and as far as easist, you can’t go wrong with this easy crockpot chicken tortilla soup for a quick and healthy dinner or lunch.
If you love tossing everything into your crock pot, walking away and coming back to a delicious dinner, then this soup is for you. No chopping, cutting or prepping required.
For our healthy chicken tortilla soup. we picked all organic ingredients from our local Whole Foods, (which has awesome organic products that are reasonable priced) and also included some dry red lentils. Red lentils are healthy and delicious and will help thicken soups naturally. Don’t worry if you have picky eaters, the red lentils tend to melt into the soup so you don’t even know they were there.
Black beans, fresh corn and red lentils… what’s not to love about this crockpot chicken tortilla soup?
Top your soup with tortilla chips, fritos or homemade tortillas strips. To make simple tortilla strips at home: Preheat oven to 375 degrees. Cut about 4 corn tortilla in half and then into 1-inch-wide strips. Toss with a little olive oil and then lightly salt. Spread strips in a single layer on your baking sheet. Bake for about 6-9 minutes.
Easy and Healthy Crockpot Tortilla Soup Your Whole Family will Love ...
- 1 lb. boneless chicken breast
- 2 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1-1/2 cups yellow corn
- 1 (16 oz.) jar of organic salsa
- 5 cups chicken broth
- 1/2 cup dried red lentils
- 1-2 tablespoon tomato paste
- 1 tablespoon chili powder
- 1/2 tablesoon dried cumin
- 1 fresh lime
- 1-1/2 cups Mexican cheese
Toss everything in your crockpot with the exception of the cheese. Cook on high for 3-1/2 to 4 hours or low for 6-7 hours.
Add additional broth if needed.
Shred the chicken with two forks right in the crockpot. Squeeze the juice from about 1/2 of a lime into the soup and stir.
Top each bowl of soup with cheese.