This Southwest chicken tortilla soup is chock full of healthy ingredients, simmers all day in the slow cooker, and tastes absolutely delicious.

This Southwest chicken tortilla soup is one of my family’s favorites. It is super easy to prep in the morning, simmer in the slow cooker all day, and enjoy for dinner in the evening.

My first chicken tortilla soup was at Jason’s Deli, and I fell in love with it. It is one of the healthier soups you can buy or make, which is a huge plus. When I am trying to diet or eat healthier, I make a huge batch of this soup and eat on it all week. I don’t garnish it, and it is full of flavor.

My kids, on the other hand,  love this soup topped with tortilla chips, grated cheddar & sour cream. They sometimes put it over white rice or eat it with saltines.

Note: I use Penzey’s Arizona seasoning on my chicken before baking it so that it will be more flavorful than plain. If you aren’t near a Penzeys, McCormick and Emeril’s have similar seasonings that you might try.

I hope you enjoy this soup as much as my family does! I’d love to hear your thoughts, so please post them in the comments section below. As always, thanks so much for stopping by. Be blessed, and stay savvy!!!

Southwest Chicken Tortilla Soup

Yield: 14

Prep Time: 40 minutes

Cook Time: 7 hours

Total Time: 7 hours 40 minutes

This soup is comfort with a kick!

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Ingredients

• CHICKEN:
• 3 chicken breasts
• 2 TB EVOO
• Penzey's Arizona seasoning (or any Southwest seasoning blend)
• Salt & pepper to taste
• SOUP:
• 2 TB EVOO
• 1 medium onion, diced
• 4-5 garlic cloves, minced
• 1 (15 ounce) can diced tomatoes
• 1 (10 ounce) can enchilada sauce
• 1 (4 ounce) can chopped green chile peppers
• 1 can shoepeg corn (or 1 pkg Trader Joe's fire roasted corn (in freezer case)
• 1 (14.5 ounce) can 99% fat-free chicken broth
• 1 TB cumin
• 1 TB chili powder
• 1/2 tsp onion salt
• 1/2 tsp salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 tablespoon chopped fresh cilantro
• 1 can black beans (drained but not rinsed)
• GARNISHES:
• tortilla chips, shredded cheese, sour cream

Instructions

1. CHICKEN:
2. Preheat oven to 400 degrees.
3. Line baking sheet with foil for easy cleanup.
4. Butterfly breasts into even pieces.
6. Sprinkle breasts with EVOO, salt, pepper & Arizona seasoning (if using).
8. Bake 45 minutes or until internal temp reaches 165 degrees.
9. When done, chop into small pieces; set aside.
10. SOUP:
12. Heat EVOO in large skillet on medium heat.
13. Saute onion & garlic until soft; sprinkle with salt & pepper to taste.
14. Add tomatoes, enchilada sauce & green chili peppers; heat to a simmer.
15. Add cumin, chili powder, salt, pepper, bay leaf & cilantro. Simmer on low.
16. After simmering for 5 minutes, pour skillet ingredients into slow cooker.
17. Add black beans, corn, chicken and broth to slow cooker.
19. Cook on high for one hour.
20. Reduce heat to low; cook 6-7 hours.
21. Ladle into bowls; top with tortilla chips, shredded cheese, and sour cream.

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