This Crock Pot Chicken Tortilla Soup couldn’t be quicker to throw together, and it’s such a delicious and healthy dinner, at less than 300 calories a bowl!
Sometimes I think my relationship with my kids is the most complicated and intense relationship(s) I’ve ever had.
Never have I experienced a relationship in which I can want to strangle someone one minute and then the next minute feel so much deep and unending love for them that I am brought to tears. And then have it happen 18 more times in one afternoon.
Lately I’ve been thinking mainly about my deep and unending love for them. If I didn’t know better, I’d think I was pregnant (I’m NOT), because I’m so emotional. My kids have just been so utterly adorable and sweet and funny and smart. I’ve had hilarious conversations with Gavin that I didn’t really think he was old enough/smart enough to have yet. I’ve noticed how SUPER funny Quinn is able to be even when she isn’t trying. And I’ve been given this amazing sense of deep joy with Piper starting to reach for me while in someone else’s arms. Plus she has giggles that she saves just for me.
Just yesterday I was thinking about this, how in love with the three of them I am . . . .
And literally two seconds later all hell broke lose. All of my children were crying for different reasons, there were potty accidents from multiple children, there were endless fits, and fighting over literally nothing.
But still. They are awesome.
And my awesome little kids love this awesome easy soup. I know there are about a million chicken tortilla soups out there, but this one is made in the crock pot, has almost no prep to it, and it tastes amazing every single time I make it. Plus!! If you ration it out to six equal servings (which seriously makes for some big servings), it weighs in at less than 300 calories a bowl! Top it with a little low fat sour cream and you will feel like you are eating a super rich fulfilling dinner, but you won’t be breaking the calorie bank?
(Have I told you I’m counting calories? It sucks.)
I’ve already made this recipe a bunch of times, and it’s become a regular in our house because of how easy it is!
- 28 oz crushed tomatos
- 3 cups chicken stock
- DIY Taco seasoning
- 16 oz kidney beans, drained
- 15.5 oz black beans, drained
- 11 oz corn (not in liquid, vacuum packed)
- 1 pound chicken breasts (boneless, skinless), raw
- Mix all ingredients together in a crock pot and cook on low for 5 hours.
- At the end of the cooking time, remove the chicken from the crock pot, shred and return to the soup.
- Serve topped with light sour cream and shredded cheese.
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