Slow Cooker Recipe – Chicken Tortilla Soup

During busy times it’s always nice to have quick go-to recipes that will last your family the day or weekend.  Here’s one of my absolute favorites!

Chicken Tortilla Soup

4 cooked boneless, skinless chicken breast cut into bite-sized pieces (I just boil the chicken up and cut it up or put the uncooked chicken with a little water in the slow cooker the day before you make the recipe or whenever and freeze it if you’re not ready to use)

1 15-oz can 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…I prefer homemade)

4-oz can chopped green chilies, undrained

2-14.5 oz cans chicken brother (I like the stuff with garlic in it)

1 T. ground cumin

chili powder to taste

baked tortilla chips

grated low-fat cheese

low-fat sour cream

1.  Combine all the ingredients except chips, cheese and sour cream in large slow cooker.

2.  Cover.  Cook on low 8 hours.  Stir when you think of it…not required just more fun.

3.  To serve, put a handful of chips in each individual soup bowl.  Ladle soup over chips.  Top with cheese and sour cream.

ENJOY!

2 comments:

  1. I made this over the weekend and it is DE-LISH! Thank you so much for sharing!

    ReplyDelete

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