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Slow-Cooker Chicken Tortilla Soup

There's nothing like a warm bowl of soup on a chilly day! This soup provides almost half the RDA for dietary fiber, which is beneficial for heart health and gut health, keeping you full for longer periods of time. This flavorful soup is also high in vitamin A, vitamin C and potassium.

Ingredients

  • 4 boneless, skinless chicken breasts (about 1 pound)
  • 2 14.5-ounce cans salt-free diced tomatoes with basil, garlic and oregano
  • 1 can chopped mild green chilies (drained)
  • 1 15-ounce can no salt added black beans (drained)
  • 1 yellow onion, diced
  • 2 carrots, chopped
  • 2 cloves garlic, minced
  • 2 cups sodium-free chicken broth
  • 1 teaspoon ground cumin
  • 1 tablespoon chili powder
  • 2 teaspoons smoked paprika
  • Salt and pepper to taste
  • 5 ounces fresh spinach leaves
  • 4 corn tortillas, sliced into 1/4-inch strips
  • 1 bunch cilantro, stems removed, finely chopped
  • 1/2 cup shredded low-fat Monterey Jack cheese (about 1 tablespoon per serving)
  • Lime wedges
  • 1 large avocado, diced

Instructions

  1. Place chicken in slow cooker. Combine tomatoes, chilies, black beans, onion, carrots, garlic, chicken broth, and the seasonings in a bowl.
  2. Pour mixture over chicken. Cover and cook on high for 3 hours until the chicken is tender.
  3. Remove chicken from slow cooker and shred with two forks. Return to slow cooker. Add in the spinach leaves and stir. Taste and adjust seasonings, add more broth if necessary.
  4. Just before serving, add tortillas and cilantro to the slow cooker. Stir to blend.
  5. Serve in soup bowls, topping each serving with cheese, a squeeze of lime juice, and diced avocado. 

Nutrition information (per serving)

Makes 6 servings
Serving = 1 1/2 cup

Calories: 441
Fat: 18.5g
Saturated fat: 3.6g
Protein: 38.5g
Carbohydrates: 45g
Fiber: 13.5g
Sugar: 7g
Cholesterol: 97mg