Tortilla Soup

INGREDIENTS

DIRECTIONS
• 4 medium chicken breast halves, boneless skinless, cooked (~7oz each)
• 1 1/2 cup(s) yellow onion, chopped
• 1 tbsp butter, with salt
• 16 oz corn (frozen)
• 1 can black beans, drained & rinsed
• 2 cup(s) salsa
• 1 1/2 can(s) chicken broth, low sodium
• 1 tsp chili powder
• 1 tsp cumin
• 1 cup(s) milk, skim
• 1 package(s) low fat cream cheese, 8 oz.(Neufchatel)
• 1 bag tortilla chips (optional topping - not included in nutrition count) or corn bread on side

DIRECTIONS

1. Shred cooked chicken.

2. Saute chopped onion in butter in med-large pot for 5 - 7 minutes.

3. Add frozen corn, salsa, chicken broth, chili powder, cumin, milk, and chicken. Bring just to a boil.

4. Stir in cream cheese until melted.

5. Serve with tortilla chips or cornbread if desired.

NOTES:
Chicken shreds really well if you cook it in a crock pot with a little water (or in about 2 cups of extra salsa) for about 4 hours on low. Discard salsa after cooking chicken. You can also roast the chicken (bone-in, skin-on) or buy a rotisserie chicken. Could use smaller chicken breasts to reduce calories/protein per serving and soup will be more "brothy".

To reduce sodium, use unsalted butter, low sodium beans (drain & rinse very well), lower sodium Salsa (I used Pace PIcante).

Number of Servings: 8

Recipe submitted by SparkPeople user CLAYCREW.