JP's Healthy Chicken Tortilla Soup
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 292.5
- Total Fat: 7.9 g
- Cholesterol: 25.1 mg
- Sodium: 958.2 mg
- Total Carbs: 34.8 g
- Dietary Fiber: 3.7 g
- Protein: 16.6 g
View full nutritional breakdown of JP's Healthy Chicken Tortilla Soup calories by ingredient
Introduction
Simple and Healthy Chicken Tortilla Soup with loads of flavor! Simple and Healthy Chicken Tortilla Soup with loads of flavor!Number of Servings: 7
Ingredients
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48oz - Low Sodium Chicken Broth
1 - 14.5oz Can Mexican-style stewed tomatoes, un-drained
2 - Cups Shredded Cooked Chicken Breast (about 10 ounces)
8 - Cloves Roasted Garlic
1 - Diced yellow Bell Pepper
1 - Diced Red Bell Pepper
1 1/2 Cup - Frozen Sweet Corn
1 - 19.75oz Can Black Bean (drained/rinse)
1 - 7oz Can Diced Fire Roasted Green Chilies
1 Bag White Tortilla Chips
Optional - 2% Low-fat Mexican Cheese and a Wedge of Lime
Tips
I roast my garlic cloves with chicken breast at 400* for one hour then shred up chicken and mash up roasted garlic and add to my crock pot.
Directions
1. Salt and pepper chicken breast and bake with garlic cloves at 400 degrees for about an hour. Shred chicken and mash garlic and set aside.
2. Combine all ingredients (Chicken broth, shredded chicken breast, roasted garlic, mexican stewed tomatoes, diced bell peppers, corn un-drained, black bean drained/rinse, fire roasted chilies in a 3-1/2- or 4-quart slow cooker.
2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.
3. To serve, ladle soup into warm soup bowls on top of tortilla chips.
4. Optional - sprinkle some 2% low-fat Mexican cheese and squeeze a wedge of lime on top of soup.
Makes: 7 servings
Prep 20 minutes Cook 6 to 7 hours on low or 3 to 3-1/2 hours on high.
Serving Size: Make 7 1-Cup Servings
Number of Servings: 7
Recipe submitted by SparkPeople user JPENNY2525.
2. Combine all ingredients (Chicken broth, shredded chicken breast, roasted garlic, mexican stewed tomatoes, diced bell peppers, corn un-drained, black bean drained/rinse, fire roasted chilies in a 3-1/2- or 4-quart slow cooker.
2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.
3. To serve, ladle soup into warm soup bowls on top of tortilla chips.
4. Optional - sprinkle some 2% low-fat Mexican cheese and squeeze a wedge of lime on top of soup.
Makes: 7 servings
Prep 20 minutes Cook 6 to 7 hours on low or 3 to 3-1/2 hours on high.
Serving Size: Make 7 1-Cup Servings
Number of Servings: 7
Recipe submitted by SparkPeople user JPENNY2525.
Member Ratings For This Recipe
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MNABOY
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CD13919986