Crock Pot Cheesy Chicken Tortilla Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 Boneless, Skinless Chicken Breasts1 Cup Black Beans1 Cup Chopped Carrots (or baby carrots)1 Cup Frozen Corn1/2 Cup 99% Fat Free Chicken Broth1/2 Cup Chopped Onions1 Tsp Chopped Garlic2 Tbsp Ground Pepper2 Tbsp Chili Powder1/2 Cup Tomato Sauce2 Whole Wheat Tortilla Shells (Soft)1 Container Fat-Free Sour Cream2 Cup Fat-Free Shredded Cheddar Cheese
Step 1: Poach or broil the chicken breasts prior to placing in crock pot. Discard any leftover chicken juices. Chop chicken into small cubes or tear into pieces.
Step 2: Saute' onions and carrots in a small pan sprayed with non-fat cooking spray and a tbsp of water. After they begin to turn brown, remove and go to step 3.
Step 3: Prepare chicken broth and tomato sauce and pour into bottom of crock pot. Add cubed/shredded chicken, corn, carrots, onions, and black beans. Stir gently to mix up, being careful not to mash up the ingredients.
Step 4: Sprinkle pepper, garlic, and chili powder over the mixture. Allow soup to cook for 3-4 hours, stirring occasionally to thicken the soup mixture.
Step 5: Based on your own judgment, add water as needed to ensure "soup" consistency.
Step 6: Spray small pan with non-fat cooking spray. Cook one tortilla, turning occasionally until crisp. Repeat with other tortilla. Cut tortillas into small strips (1/2 inch wide). These will be used as a topping for the soup. WHOLE WHEAT is what is included in the nutrient calculation.
Step 7: Serve while hot, topping each serving with 1/4 cup of fat-free cheddar, 2 tbsp of sour cream, and a small scoop of tortilla strips.
Step 8: ENJOY! :)
Number of Servings: 8
Recipe submitted by SparkPeople user CARRIEDANGELO.
Step 2: Saute' onions and carrots in a small pan sprayed with non-fat cooking spray and a tbsp of water. After they begin to turn brown, remove and go to step 3.
Step 3: Prepare chicken broth and tomato sauce and pour into bottom of crock pot. Add cubed/shredded chicken, corn, carrots, onions, and black beans. Stir gently to mix up, being careful not to mash up the ingredients.
Step 4: Sprinkle pepper, garlic, and chili powder over the mixture. Allow soup to cook for 3-4 hours, stirring occasionally to thicken the soup mixture.
Step 5: Based on your own judgment, add water as needed to ensure "soup" consistency.
Step 6: Spray small pan with non-fat cooking spray. Cook one tortilla, turning occasionally until crisp. Repeat with other tortilla. Cut tortillas into small strips (1/2 inch wide). These will be used as a topping for the soup. WHOLE WHEAT is what is included in the nutrient calculation.
Step 7: Serve while hot, topping each serving with 1/4 cup of fat-free cheddar, 2 tbsp of sour cream, and a small scoop of tortilla strips.
Step 8: ENJOY! :)
Number of Servings: 8
Recipe submitted by SparkPeople user CARRIEDANGELO.
Nutritional Info Amount Per Serving
- Calories: 278.5
- Total Fat: 3.0 g
- Cholesterol: 59.2 mg
- Sodium: 603.5 mg
- Total Carbs: 28.5 g
- Dietary Fiber: 5.4 g
- Protein: 35.5 g
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