Crock-Pot Creamy Chicken Tortilla Soup with Kale

Chicken Tortilla Soup has never been easier OR HEALTHIER! Throw everything in your crock-pot and you’ve got dinner ready before you know it!

Prep: 20 minutes

Cook: 4 hours

Total: 4 hours 20 minutes

YIELD:  8 SERVINGS

INGREDIENTS - For the Soup

• 16 oz. boneless, skinless chicken breasts (~2 large)
• 4 cups kale, deboned
• 1 28-oz. can crushed tomatoes
• 1 15-oz. can black beans, drained and rinsed
• 1 15-oz. can sweet corn, drained
• 1 4.5-oz. can green chiles
• 1/4 cup lime juice
• 2 tablespoons minced garlic
• 2 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 2 teaspoons garlic powder
• 2–3 tablespoons Frank’s Red Hot Sauce (depending on how hot you like it)*
• 6 cups chicken broth               
• 1/4 cup greek yogurt

For the spicy tortilla strips

• 8 small corn tortillas
• 1–2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder
• salt and pepper, to taste

INSTRUCTIONS:  For the Soup

• Place all ingredients for the soup (minus the Greek yogurt) in your crockpot. Turn to high and let cook for 3-4 hours or turn to low and let cook for 6-8 hours.
• Once your chicken is fully cooked, remove, and shred. Then, place back in crock-pot.
• Add Greek yogurt and mix until combined.

For the spicy tortilla strips

• Preheat oven to 400ºF and spray a baking sheet with nonstick cooking spray.
• Then, thinly slice tortillas to create your strips and place on a baking sheet. Drizzle on olive oil and toss.
• Then sprinkle on spices and toss again.
• Bake tortilla strips at 400ºF for 5 minutes. Toss and then put back in for 5-10 more minutes until golden brown.

TIPS & NOTES

1. Option to sub your hot sauce for white vinegar if you do not like spicy.
2. To make this recipe dairy-free, omit the Greek yogurt.

NUTRITION FACTS

Serving Size: 1/8th recipe (~1.5 cups)

Calories: 324

Sugar: 5

Sodium: 683

Fat: 6

Carbohydrates: 40

Fiber: 9

Protein: 27