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Kara's Chicken Tortilla Soup: Easy Slow-Cooker Diet Recipe

Kara's Chicken Tortilla Soup

A simple slow-cooker chicken tortilla soup packed with lean chicken, beans, corn, tomatoes, and green chiles. It is a comforting diet-category dinner with bold taco-seasoned flavor and flexible fresh toppings.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Boneless, skinless chicken breasts
  • 1 14.5-ounce can Diced tomatoes, preferably with green chiles
  • 1 15-ounce can Black beans, drained and rinsed
  • 1 15-ounce can Whole-kernel corn, drained
  • 1 4-ounce can Diced green chiles
  • 1 14–15-ounce can Low-sodium chicken broth
Seasoning
  • 1 packet, about 1 ounce Taco seasoning
For Serving
  • As needed Tortilla chips or baked tortilla strips
Optional Fresh Toppings
  • As desired Lime juice, chopped cilantro, avocado, or reduced-fat cheese

Method
 

Step-by-Step
  1. Place the boneless, skinless chicken breasts in the slow cooker. Arrange them in a fairly even layer so they cook consistently.
  2. Add the diced tomatoes, drained and rinsed black beans, drained corn, diced green chiles, low-sodium chicken broth, and taco seasoning. Stir gently around the chicken to distribute the seasonings without breaking up the chicken breasts.
  3. Cover and cook until the chicken is completely tender and reaches 165°F internally. Cook for about 6–8 hours on LOW or 3–4 hours on HIGH, depending on the slow cooker and the thickness of the chicken.
  4. Transfer the cooked chicken to a plate and shred it with two forks. Work across the chicken fibers until the pieces are bite-sized and easy to spoon.
  5. Return the shredded chicken to the slow cooker and stir it into the broth, vegetables, and beans. Allow the soup to heat through for several minutes so the shredded chicken absorbs the taco-seasoned broth.
  6. Ladle the hot soup into bowls and serve with tortilla chips or baked tortilla strips. Add lime juice, cilantro, avocado, or reduced-fat cheese if desired.

Notes

Use low-sodium broth and taco seasoning because the canned tomatoes, beans, and green chiles already contribute salt. For a thicker soup, drain the corn and beans thoroughly and lightly mash some of the beans before adding them. Refrigerate leftovers promptly and reheat gently until hot.