Tasteful Thursday - Chicken Tortilla Soup

Recipe: Tortilla Chicken Soup

Prep time: 5 minutes

Cook time: 4 hours on high or 8 hours on low

Yield: 6 servings

Serving size: 1¾ cups and 2 tablespoons tortilla strips

Ingredients

Soup:
• 1 pound boneless, skinless chicken breasts
• 1 small onion, diced
• 15-ounce can reduced sodium black beans, rinsed and drained
• 12-ounces frozen corn
• 8-ounce can tomato sauce
• Two, 10-ounce cans Ro*Tel® Original Mile Diced Tomatoes & Green Chilies
• 4.5-ounce can chopped green chilies
• 1-ounce less sodium taco seasoning
• 32-ounces Pacific® Organic Low Sodium Chicken Broth
• ¾ cup Fresh Gourmet® Lightly Salted Tortilla Strips
Optional toppings*:
• reduced-fat sour cream
• sliced Jalapeño peppers
• avocado
• reduced-fat Mexican shredded cheese
• cilantro, chopped
• lime wedges
• *Optional toppings are not included in nutritional calculations.

Instructions

1. Place the chicken on the bottom of slow cooker.
2. Add the onion, black beans, corn, tomato sauce, diced tomatoes, green chilies, taco seasoning, and chicken broth. Stir to combine.
3. Cover and cook for 4 hours on high or 8 hours on low.
4. Remove the chicken and shred. Return the shredded chicken to the slow cooker and mix well.
5. To serve, ladle the soup into bowls and, garnish with 2 tablespoons of the tortilla strips.

Nutrition Information

Per Serving (1¾ cups and 2 tablespoons tortilla strips):

Calories: 331

Fat: 4g

Carbohydrates: 52g

Fiber: 7g

Sugar 11g

Protein: 25g

WWP+: 8

Taken from http://www.skinnymom.com/skinny-crock-pot-chicken-tortilla-soup/