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Chicken Tortilla Soup

Low Sodium Chicken Tortilla Soup
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★★★★★

5 from 1 review

SODIUM COUNT: 112.5 mg sodium per serving; 562.3 mg in the entire recipe

Ingredients

Scale
  • 4 medium Poblano or pasilla peppers ((coarsely chopped))
  • 1 medium onion ((coarsely chopped))
  • ½ tsp smoked paprika
  • 1 tsp cumin
  • ½ tsp oregano
  • fresh ground black pepper ((to taste))
  • 1 clove garlic ((minced))
  • 1 pound chicken breasts ((trimmed))
  • 1 cup frozen corn
  • 2 14.5-ounce cans no salt added stewed tomatoes ((I use Del Monte))
  • 2 cups unsalted chicken broth ((I use Swanson))
  • ¾ cup corn tortillas ((chopped or torn into small pieces)*)
  • ¾ cup corn tortillas ((sliced into matchsticks)*)

Optional toppings:

  • sour cream**

Instructions

  1. Turn the broiler on to high and place and oven rack about 6 inches from the heat. Prepare a baking sheet by spraying it with nonstick cooking spray. Place the chopped peppers and onion onto the prepared sheet and put under the broiler for a total of 10-15 minutes. Stir the peppers and onions every few minutes so that they are evenly browned.
  2. Place the broiled vegetables into the slow cooker. Sprinkle the seasonings on top and add the garlic, whole chicken breasts, corn, canned tomatoes, and the chicken broth. Cook in the crock pot on low for 6-8 hours.
  3. When the chicken has cooked through and can be shredded, remove it from the crock pot and shred with two forks. Return the shredded chicken to the crock pot and stir.
  4. Add the chopped or torn into corn tortillas to the soup and stir. Continue to cook on low until they have dissolved, thickening the soup slightly and adding lots of flavor.
  5. While the soup is finishing in the crock pot, preheat the oven to 425°F. Spray a large baking sheet with cooking spray and spread the sliced corn tortillas evenly on the pan. Spray a bit more cooking spray on top of the tortillas and bake for 9-12 minutes, or until crispy. Stir the tortillas at least once during baking to ensure even heating.
  6. Serve the soup topped with the toasted corn tortillas and sour cream (if using).

Notes

NUTRITIONAL INFORMATION – Yield: 5 servings, about 2 cups each
Sodium: 112.5 mg, Calories: 254.4, Total Fat: 2.1 g, Saturated Fat: 0.3 g, Cholesterol: 52.6 mg, Carbohydrates: 31.3 g, Fiber: 5.2 g, Sugar: 13.7 g, Protein: 25.6 g.

*I use a total of eight Mission Extra Thin corn tortillas, which are small and thin. If you are using a different brand, use enough tortillas to make ¾ cup once chopped or torn. Use the same number of tortillas to make the matchsticks.

** Sour cream is not included in the nutritional information.

Find it online: https://www.sodiumoptional.com/chicken-tortilla-soup/