Healthier Chicken Tortilla Soup in the Slow Cooker
It’s been 5 months since I started my new job in Des Moines, and let’s just say that life is so, so good. No more working weekends, great pay and low-stress all came together in one perfect job opportunity. My official title is Retention Content Manager, but to put it simply: I am an Email Marketing Manager for Southern Living, Better Homes and Gardens and Real Simple.
I spend my days analyzing the data of how certain content, subject lines, templates and more perform with my audiences and adjust my selections accordingly for future newsletter sends. I also get to sort through allll the new digital content put out by these brands – which is about 50% food.
It took about a week for me to realize that keeping snacks at work was a horrible idea, mainly because they would last about a day. Looking at beautifully photographed foods like gooey mac ‘n’ cheese, pasta casseroles and brownie recipes can take its toll on your will power.
The upside of this daily temptation is that I almost always have some sort of idea of what to make for dinner. Last week, Martina McBride’s Chicken Tortilla Soup was published to Southern Living, and with the sudden drop in temperature outside, it’s officially soup season, y’all.
Monday was a busy day for Ryan and I (including it being his first day at his last clinical!) so I wanted to have a warm dinner ready for the both of us when we got home. I don’t know when I turned so domestic, but I don’t hate it. Remembering Martina’s recipe, I wanted to create a slow cooker version of my own that I could leave going during the day.
After looking through a few similar recipes on Pinterest, I had a good idea of what ingredients I wanted to include in mine. The perks of living above a Hy-Vee means I was able to run downstairs over my lunch break, grab all the ingredients, dump them in the crock-pot and head back to work on time. (That’s even with a crappy can opener that only works 30% of the time.)
I’ve been making a better effort to eat right and work out lately, so I wanted to make this soup as healthy as I could while still keeping it tasty. Here’s how I did it:
(Makes roughly 5 large servings)
1 can No Salt Added or Low Sodium Pinto Beans
1 can No Salt Added or Low Sodium Black Beans
1 can Red Enchilada Sauce
1 can Crushed Tomatoes
1 can Whole Kernel Corn (I used Corn With Jalapenos)
1lb Shredded Chicken (I used Rotisserie)
¾ packet of Low Sodium Taco Seasoning
Minced Garlic (optional)
Plain Greek Yogurt
3 Flour Tortillas
Cheese, Avocado and Sour Cream to garnish
How To Make It:
Add 1.5 tsp minced garlic and olive oil (or just olive oil) to a pan. Once heated, add chopped onions and sautee until edges are browned. Add to crock pot.
Drain the beans and corn before adding to Crock-Pot
Add Red Enchilada Sauce, Crushed Tomatoes, Shredded Chicken and Taco Seasoning to pot
Add chicken broth as you see fit. If you want a thicker soup, add less. Runnier soup, add more. Start with a small amount and stir, then continue adding more til you’re happy with the consistency.
To add creaminess, add a few spoonfuls of plain Greek yogurt. Again, base this on your desired consistency. More if you want it extra creamy, less if you want it soupier. Keep in mind you can add a dollup of the Greek yogurt (or sour cream) to your own bowl of soup before you eat it.
Cook on Low for 6-8 hours.
For Tortilla Strips:
Cut or slice flour tortillas into strips
In a large pan, heat olive oil or butter
Fry the strips until lightly browned
Garnish your soup with sour cream (or plain Greek yogurt), shredded cheese, avocado slices and a few tortilla strips.