Skinny chicken tortilla soup
Prep:
10 mins
Cook:
480 mins
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.
Serves
4
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
Easy
