Recipe: Skinny Slow Cooker Chicken Tortilla Soup
Posted By Skinny Mom Team On July 22, 2014 @ 12:00 pm In 301-400,6-8 Points,Calories,Gluten-Free,Low-Fat,Mexican,Recipe Index,Slow Cooker,Sort,Soups + Stews,WWP+ | 20 Comments
This is one of our favorite soup recipes! Just prep it the night before and you can have it completely ready the next night without any extra work! It’s great for busy nights–especially during school and extracurricular nights. Try our slow cooker Skinny Vegetarian Chipotle Chili with Black Beans for another night when cooking isn’t an option!
Skinny Slow Cooker Chicken Tortilla Soup
Prep time: 15-20 minutes
Cook time: 4 hours on high or 8 hours on low
Yield: 6 servings
Serving size: 1/6 recipe
- 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
- reduced-fat sour cream
- sliced Jalapeño peppers
- reduced-fat Mexican shredded cheese
- cilantro, chopped
- lime wedges
- *Optional toppings are not included in nutritional calculations.
- 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.
Per Serving (1/6 recipe):
Calories from fat: 55
Saturated Fat: 1g
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