RECIPE INDEX : SOUPS + STEWS Recipe: Skinny Slow Cooker Chicken Tortilla Soup by Skinny Mom Team | July 22, 2014 Print Share Favorite This Slow Cooker Chicken Tortilla Soup This is one of our favorite soup recipes! Just prep it the night before and

Name: RECIPE INDEX : SOUPS + STEWS Recipe: Skinny Slow Cooker Chicken Tortilla Soup by Skinny Mom Team | July 22, 2014 Print Share Favorite This Slow Cooker Chicken Tortilla Soup This is one of our favorite soup recipes! Just prep it the night before and Recipe
Yield: 1
Ingredients: Prep time: 15-20 minutes; Cook time: 4 hours on high or 8 hours on low; Yield: 6 servings; Serving size: 1/6 recipe; Ingredients; Soup:; 16 oz boneless skinless chicken breasts; 2 Tbsp minced garlic; 1 cup onion chopped; 16 oz can reduced-sodium black beans drained + rinsed; 16 oz can kidney beans drained + rinsed; 8 oz can tomato paste; 10 oz package of yellow corn frozen; 2 � 10 oz cans Ro*Tel� diced tomatoes with chilies; 1 packet reduced-sodium taco seasoning; 1 Tbsp chili powder; 32 oz reduced-sodium chicken broth; 20 unsalted corn tortilla chips; 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.; Instructions; Soup:; Place chicken on the bottom of the slow cooker. Add remaining ingredients.; Cook on high for 4 hours or on low for 8 hours.

Number of Servings: 1

Ingredients

Prep time: 15-20 minutesCook time: 4 hours on high or 8 hours on lowYield: 6 servingsServing size: 1/6 recipeIngredientsSoup:16 oz boneless, skinless chicken breasts2 Tbsp minced garlic1 cup onion, chopped16 oz can reduced-sodium black beans, drained + rinsed16 oz can kidney beans, drained + rinsed8 oz can tomato paste10 oz package of yellow corn, frozen2 � 10 oz cans Ro*Tel� diced tomatoes with chilies1 packet reduced-sodium taco seasoning1 Tbsp chili powder32 oz reduced-sodium chicken broth20 unsalted corn tortilla chipsOptional toppings*:reduced-fat sour creamsliced Jalapeño peppersavocadoreduced-fat Mexican shredded cheesecilantro, choppedlime wedges*Optional toppings are not included in nutritional calculations.InstructionsSoup:Place chicken on the bottom of the slow cooker. Add remaining ingredients.Cook on high for 4 hours or on low for 8 hours.Remove chicken breasts and shred with a fork, return to slow cooker and mix well. Spoon soup into bowls and top with crumbled tortilla chips. Add optional toppings, if desired.Nutrition InformationPer Serving (1/6 recipe):Calories: 389Calories from fat: 55Fat: 6gSaturated Fat: 1gCholesterol: 43mgSodium: 1795mgCarbohydrates: 52gFiber: 13gSugar 16gProtein: 31gCalcium: 11%Iron: 19%WWP+: 9

Directions

Serving Size: 6 servings

Number of Servings: 1

Recipe submitted by SparkPeople user VARESSA.

Servings Per Recipe: 1

Nutritional Info Amount Per Serving

Calories: 2,765.0
Total Fat: 103.8 g
Cholesterol: 335.1 mg
Sodium: 9,404.3 mg
Total Carbs: 292.7 g
Dietary Fiber: 63.2 g
Protein: 195.1 g

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