Healthified Crockpot Chicken Tortilla Soup Ingredients: Soup: 1 Lb. Boneless Skinless Chicken Breasts (About 2-3 Breasts), Cubed 10 Oz. Diced Tomatoes With Green Chilies (RoTel) 14.5 Oz. Diced or Whole Peeled Tomatoes (No Salt Added), Un-drained 1 C. Corn, Frozen & Thawed 14.5 Oz. Black Beans (No Salt Added), Drained & Rinsed 1 Medium White Onion, Diced 1-2 Jalapeño, Diced 2 Cloves Garlic, Minced 2-3 C. Reduced Sodium Chicken Broth (I use Sodium Free Instant Chicken + Water) 1 Tsp. Ground Cumin 1 Tsp. Chili Powder 1 Tsp. Salt 1/4 Tsp. Black Pepper Tortilla Strips: White Corn Tortillas, Cut Into Strips Salt & Pepper To Taste Final Touch: Lime, Cut Into 6 Wedges Optional Suggested Toppings: Shredded Cheese, Diced Onion, Avocado, Fat Free Plain Greek Yogurt, Cilantro, Etc. Directions: Toss all the ingredients for the soup into your crock pot and give everything a good stir. Secure the lid and set to cook on low for 6-8 hours. If you use whole peeled tomatoes you will want to carefully smash the tomatoes at some point so that they break apart into smaller pieces. Careful though or youll have tomato guts everywhere! TORTILLA STRIPS Once the soup is done, preheat oven to 350 degrees F. Lightly spray each tortilla with non-stick cooking spray. Cut the tortillas into thin strips and toss them onto a baking sheet. Dust the strips with some salt and pepper to taste. I gave a sprinkle of taco seasoning too! Bake for 10-15 minutes, or until starting to brown and crisp. Remove from the oven and set aside to cool slightly. Dish the soup into bowls and top with a few tortilla strips and your choice of toppings. Serve hot with a lime wedge!
Posted on: Wed, 01 Oct 2014 23:15:29 +0000
Trending Topics
Recently Viewed Topics
© 2015