Skinny chicken tortilla soup

Prep: 10 mins
Cook: 480 mins
Skinny chicken tortilla soup
A lightly spiced soup with shredded chicken and notes from Mexico will be a family favourite during cold months and loved by Mums watching their waist.

812g chicken fillets. sliced

900ml chicken stock

365g enchilada sauce

294g cream of chicken soup (low fat if possible)

1 tbsp jalapenos, chopped

1 onion, roughly chopped

8 corn tortillas, sliced into strips

Cooking spray (vegetable or olive oil)

Handful fresh coriander, roughly chopped

Pour the chicken stock, enchilada sauce and soup into the slow cooker.

Whisk until smooth.

Add the onion, jalapeño, and chicken slices

Cook on low for 6 to 8 hours.

Preheat the oven to 230°C / 450°F / Gas mark 8.

Spray a baking tray with the cooking spray.

Spread the tortilla strips on the baking tray, spray the tortilla strips with a little more cooking spray and sprinkle with salt.

Bake for about 10 minutes, until brown and crispy.

Shred the chicken in the slow cooker using 2 forks.

Add the coriander and stir.

Divide the soup, and tortilla strips into 4 portions and serve.


Preparation Time
10 minutes

Cooking Time
480 minutes

Main ingredients
Chicken, Vegetables, Stock/Broth, Wraps/Tortillas

Recipe Type
Soups, Easy, Family Dinners, Slow cooking

Level of Difficulty


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