Why the Crockpot Tortilla Soup Is Great For Burning Fat
While many soups can be heavy and calorie-laden, I find that the Crockpot Tortilla Soup stands out as a fantastic option for those looking to burn fat.
It’s packed with lean protein from the chicken, which keeps you full without unnecessary calories. The mix of fresh vegetables adds fiber, promoting digestion and helping you feel satisfied longer.
Plus, the spices give it a kick that revs up your metabolism! I love how easy it’s to prepare; just throw everything in the crockpot and let it do the work.
Trust me, you’ll enjoy a delicious, guilt-free meal that supports your goals.
Ingredients of Crockpot Tortilla Soup
When it comes to making a comforting bowl of Spicy Chicken Tortilla Soup, the ingredients you choose can make all the difference. You’ll want to gather some tasty, fresh items that not only enhance the flavor but also keep things healthy.
Whether you’re meal prepping for the week or whipping up a quick dinner, this recipe is easy to follow and satisfying. Plus, who doesn’t love the idea of a warm, spicy soup that’s almost like a hug in a bowl? Alright, let’s explore what you need for this delicious dish.
- 1 lb shredded cooked chicken
- 4 tomatoes
- 1/4 cup enchilada sauce
- 1 medium onion, chopped
- 1 (4 ounce) can chopped green chili peppers
- 1 jalapeno, diced
- 2 garlic cloves, minced
- 2 (48 ounce) boxes chicken broth
- 1 (15 ounce) can black beans, rinsed
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons fresh cilantro
Now, before you rush off to the grocery store, let’s chat about a couple of important things. First, if you’re not a fan of spicy food, you might want to ease up on the jalapeno or even skip it entirely.
And if fresh tomatoes aren’t in season or you’re just feeling a bit lazy (I feel you), canned tomatoes can work just as well. They’re a great shortcut that still delivers on flavor.
Also, don’t forget to have some toppings ready! Avocado, tortilla chips, shredded cheese, or sour cream can all make your soup feel a little extra special.
How to Make Crockpot Tortilla Soup
Alright, let’s plunge into how to whip up a comforting bowl of Spicy Chicken Tortilla Soup in your trusty crockpot.
First things first, gather all your ingredients: you’ve got 1 lb of shredded cooked chicken, 4 fresh tomatoes, 1/4 cup of enchilada sauce, 1 medium onion (chopped), a can of chopped green chili peppers, a diced jalapeno (for that spicy kick), 2 minced garlic cloves, 2 boxes of chicken broth (48 ounces each), a can of black beans (15 ounces, rinsed), and a sprinkle of salt and pepper.
Oh, and don’t forget those 2 tablespoons of fresh cilantro which will bring it all together.
Now, here comes the fun part. Grab your crockpot and toss in all those ingredients. Seriously, don’t overthink it—just dump them all in there. Stir everything together until it looks like a colorful fiesta in your slow cooker.
Then, cover it up and set your crockpot to high for 3 hours, or if you want to go low and slow, set it to low for 5 to 8 hours. Personally, I love the idea of letting it simmer all day. The anticipation makes it taste even better, right? Plus, your kitchen will smell like a cozy Mexican restaurant, and who doesn’t love that?
Once the cooking time is up, give it a good stir before serving. You’ll want to taste it and adjust the seasoning if needed—maybe a pinch more salt or pepper?
Now for the best part: serving it up! Ladle that glorious soup into bowls and don’t skimp on the toppings. I mean, chunks of avocado, crispy tortilla chips, a sprinkle of shredded cheese, or a dollop of sour cream can take it from good to absolutely fantastic.
Crockpot Tortilla Soup Substitutions & Variations For Low Carb Diets
After enjoying a hearty bowl of Spicy Chicken Tortilla Soup, you might wonder how to adapt this flavorful dish for a low carb diet.
I love swapping black beans for diced zucchini or cauliflower to keep the texture while cutting carbs. Instead of tortilla chips, I use crushed pork rinds for that crunchy topping.
You can also skip the enchilada sauce or choose a low-carb version. Adding more veggies like bell peppers or spinach boosts nutrition without the carbs.
Finally, don’t forget to garnish with avocado and cilantro for added flavor. Enjoy your delicious, guilt-free bowl of soup!
What to Serve with Crockpot Tortilla Soup
What’s better than a warm bowl of Crockpot Tortilla Soup? I love pairing it with some crunchy tortilla chips for that perfect texture contrast.
A dollop of sour cream adds creaminess, while freshly chopped cilantro brightens up the flavors. If I’m feeling indulgent, I’ll sprinkle some shredded cheese on top.
For a revitalizing touch, a side of avocado slices complements the soup beautifully. Sometimes, I even serve it alongside a simple green salad to balance the meal.
It’s all about enhancing that cozy experience, and these sides truly elevate my Crockpot Tortilla Soup nights!
Additional Tips To Decrease Calories
While enjoying my Crockpot Tortilla Soup, I often look for ways to lighten it up without sacrificing flavor. One simple trick is to use lean chicken breast instead of dark meat.
I also swap out full-fat sour cream for Greek yogurt; it’s creamy and adds protein too. To cut calories further, I skip the tortilla chips and garnish with fresh cilantro and lime juice instead.
I use low-sodium chicken broth and load up on veggies like zucchini or bell peppers. These adjustments keep the soup delicious and satisfying while helping me stay on track with my calorie goals.