Meals Matter

Chicken Tortilla Soup

Contributed By: cooknmom
Fix It & Forget It Lightly

A great soup for those on the go. Put in the crock pot and eat when you get home!

Ingredients

4 Uncooked boneless, skinless chicken breast halves

2 15-oz Cans black beans, undrained

2 15-oz Cans low-sodium Mexican stewed tomatoes, or Rotel tomatoes

1 cup Low-sodium salsa (mild, medium, or hot, whichever you prefer)

4 oz Can chopped green chiles, undrained

14-1/2 oz Can low-sodium tomato sauce

Baked tortilla chips

2 cups Grated fat-free cheese

Preparation

1. Combine all ingredients except chips and cheese in large slow cooker

2. Cover. Cook on low 8 hours.

3. Just before serving, remove chicken breasts and slice into bite-sized pieces. Stir into soup.

4. To serve, put a handful of chips in each individual soup bowl. Ladle soup over chips. Top with cheese.

Cook's Notes

Ideal slow-cooker size 4 or 5 quart

Recipe Comments

Commented by: ceciliaruns

I ran out of time and decided to use pre-baked chicken pieces I keep in the freezer. I placed all the ingredients in a large pot, brought it to a boil then simmered it w/ a lid on for 45 minutes. I served it with the cheese, s. cream and baked scoops. Kids rated it A+. Will definately make again!

 

Commented by: krgmendez

Very easy and very tasty!! I serve with light sour cream as well!

 

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Recipe Details

Total Preparation Time: 15 to 30 minutes
Ingredients: Chicken & Turkey
Bean & Legume
Actual Cooking Time: More than 2 hours
Number of Servings: 8
Origin: Mexican & Spanish
Special Features: Make Ahead
Crock Pot
Nutrition Content: Good Source of Calcium
Low Fat
High Fiber
Meal Type: Entree

Nutrient Information

Calories: 330
Total Fat: 2.5g
Saturated Fat: 0g
Carbohydrates: 55g
Protein: 28g
Vitamin A: 10%DV
Vitamin C: 15%DV
Calcium: 10%DV
Sodium: 1760 mg
Iron: 15%DV
Fiber: 10g