Chicken Tortilla Soup

For those who like quick and easy crock pot dishes, the following recipe is so simple to make and tastes really good! I tossed a few jalapeno's (whole) in the crock half way through the cooking time and included a dollop of sour cream garnish as well.

Give it a try!

Chicken Tortilla Soup (courtesy Fix It and Forget It)

Chicken Tortilla Soup
Fix-It and Forget-It Lightly Revised and Updated, pg. 197

Makes 8 servings
Prep. Time: 5-10 minutes
Cooking Time: 8 hours
Ideal slow-cooker size: 4- to 5-qt.

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 chilies,undrained
14½-oz. can low-sodium tomato sauce
baked tortilla chips
2 cups grated fat-free cheese

1. Combine all ingredients except chips and cheese in slow cooker.
2. Cover. Cook on Low 8 hours, or just until chicken is cooked through but isn’t dry.
3. Just before serving, remove chicken breasts and slice into bite-sized pieces. Stir into soup.
4. To serve, put a handful of tortilla chips in each individual soup bowl. Ladle soup over chips. Top with shredded cheese of your choice.

Per Serving:
330 calories (20 calories from fat), 2.5g total fat (0g saturated, 0g trans), 35mg cholesterol, 1760mg sodium, 55g total carbohydrate (10g fiber, 15g sugar), 28g protein, 10%DV vitamin A, 15%DV vitamin C, 10%DV calcium, 10%DV iron