Low-fat Crockpot Tortilla Soup

Name: Low-fat Crockpot Tortilla Soup Recipe
Prep time: 15 min
Cook time: 540 min
Total time: 555 min
Yield: 6
Ingredients: 2 boneless skinless chicken breasts.; 2 cans Campbell's low sodium chicken broth; 2 cans Ro-Tel Diced Tomatoes & Green Chilies; 1 can Low sodium black beans; 1 can low sodium kidney beans; 1 can low sodium sweet corn; 1 cup chopped green onion; 1 cup white onion; 1-2 cups water; 1 tbsp garlic powder; 1 tbsp chili powder; 1 tbsp Cumin; 1 tbsp dried cilantro; 6 tbsp Non-fat Sour Cream; 6 oz Non-fat shredded Cheddar cheese

Minutes to Prepare: 15
Minutes to Cook: 540

Number of Servings: 6

Ingredients

2 boneless, skinless chicken breasts. 2 cans Campbell's low sodium chicken broth 2 cans Ro-Tel Diced Tomatoes & Green Chilies 1 can Low sodium black beans 1 can low sodium kidney beans1 can low sodium sweet corn1 cup chopped green onion1 cup white onion1-2 cups water1 tbsp garlic powder 1 tbsp chili powder1 tbsp Cumin1 tbsp dried cilantro6 tbsp Non-fat Sour Cream 6 oz Non-fat shredded Cheddar cheese

Directions

Put chopped onion, cans of beans, Ro-tel, corn, chicken broth, water, and spices in CrockPot and stir. Put chicken breasts on top of mixture and make sure they're at least partly submerged in liquid. Cook on high 6-7 hours or low 8-9 hours. Before serving, remove the chicken breasts from soup and shred, if needed, (sometimes they'll just fall apart on their own, but sometimes they need some help). Return chicken to CrockPot, stir to combine.

Serve with a tablespoon of Sour cream, and 1oz of shredded cheese.

Serving Size:�Makes 6 servings

Servings Per Recipe: 6

Nutritional Info Amount Per Serving