Friday, November 20, 2015

Skinny Slow Cooker 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
  • 1 pound boneless, skinless chicken breasts 
  • 1 small onion, diced
  • 15-ounce can reduced sodium black beans, rinsed and drained 
  • 12-ounce bag frozen yellow 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-ounce 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.
  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 1 3/4 cup of soup into each bowl 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


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