Crock Pot Chicken Tortilla Soup Ww
Warm, hearty, and bursting with bold Tex-Mex flavors, this Crock Pot Chicken Tortilla Soup is the ultimate comfort dish that’s as healthy as it is satisfying. Perfectly suited for Weight Watchers or anyone looking for a nutritious, low-fat meal, this soup is packed with tender shredded chicken, black beans, corn, and a medley of zesty spices like cumin, chili powder, and paprika. Slow-cooked to perfection, this one-pot wonder is finished with fresh lime juice and cilantro for a tangy, herbaceous kick. Serve it steaming hot with crunchy tortilla strips and optional toppings like creamy avocado, reduced-fat cheddar, or fat-free sour cream for a customizable dish the whole family will love. With minimal prep and maximum flavor, this easy crock pot recipe is sure to become a regular in your meal rotation! Perfect for weeknight dinners, meal prep, or cozy gatherings.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 6 cups Low-sodium chicken broth
- 1 can (10 ounces) Diced tomatoes with green chilies (Rotel)
- 1 can (15 ounces) Black beans, drained and rinsed
- 1 cup Frozen corn
- 1 medium Onion, diced
- 3 cloves Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 medium Lime, juiced
- 0.25 cup Fresh cilantro, chopped
- 4 small Corn tortillas, cut into strips
- 1 medium Avocado, diced (optional, for topping)
- 0.5 cup Shredded reduced-fat cheddar cheese (optional, for topping)
- 0.25 cup Fat-free sour cream (optional, for topping)
Instructions
Place the chicken breasts at the bottom of a 6-quart crock pot.
Pour the chicken broth over the chicken breasts.
Add the diced tomatoes with green chilies, black beans, frozen corn, diced onion, and minced garlic to the crock pot.
Sprinkle in the cumin, chili powder, paprika, salt, and black pepper.
Give everything a gentle stir to combine, ensuring the spices are distributed evenly.
Cover the crock pot with its lid and cook on LOW for 6 hours or on HIGH for 3-4 hours, until the chicken is cooked through and tender.
Carefully remove the chicken breasts from the crock pot and shred them using two forks.
Return the shredded chicken to the crock pot and stir it into the soup.
Add the lime juice and chopped cilantro to the soup, stirring to combine.
Taste and adjust the seasoning as needed, adding more salt or spices if desired.
Serve the soup hot, garnished with tortilla strips and optional toppings like diced avocado, shredded reduced-fat cheddar cheese, and fat-free sour cream.
Nutrition Facts
Calories |
335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.7 g | 12% | |
| Saturated Fat | 2.7 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 563 mg | 24% | |
| Total Carbohydrate | 35.0 g | 13% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 5.9 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 155 mg | 12% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 781 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
