Thursday, April 21, 2016

Chicken Tortilla Soup - 21 DF approved

6 - 1.5 cup servings
3-4 large boneless, skinless chicken breasts
10 oz can green chilies
1 can diced tomatoes (no salt added)
1 cup frozen or fresh corn
1 can black beans - drained and rinsed
1 medium onion - diced
1 jalapeno - diced
4 cups low sodium chicken broth
1 tsp cumin
2 tsp chili powder
1 tsp sea salt
1/2 tsp black pepper
1 tsp garlic powder
1/2 tsp oregano 

*Tortilla strips: 
corn tortillas
olive oil cooking spray
sea salt

Put all the ingredients in your crock pot, stir and cook on low for about 8 hours. 

Before serving, shred the chicken and stir to combine.

*If you want to make home made tortilla strips, preheat your oven to 350 and cut tortillas into strips. Spray with olive oil cooking spray and sprinkle with sea salt. Bake 10-15 minutes.

Other good toppings - corn chips, cheese, sour cream or greek yogurt, cilantro, avocado. 

Each serving (not including toppings) equals 1/2 red, 1/2 green, 1 yellow 

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