LOW-FAT CHICKEN TORTILLA CROCK POT SOUP

LOW-FAT CHICKEN TORTILLA CROCK POT SOUP image

Yield 4-6 servings

Number Of Ingredients 17

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1 14.5oz can petite diced tomatoes
1 14.5oz chicken broth
1 10oz can red enchilada sauce
2 cups water
1 can black beans, drained and rinsed
1 4oz can diced green chilies
1/2 medium onion, chopped
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon dried cilantro
1/4 teaspoon hot pepper flakes
1 bay leaf
Salt & pepper
1 10oz package frozen corn
2 small cooked chicken breasts, shredded
Tortilla chips & shredded cheese

Steps:

1. Place ingredients from tomatoes through frozen corn in a large crock pot and cook on low for 6-8 hours. Add shredded chicken for last 30 minutes of cooking. 2. Crumble several tortilla chips in the bottom of a bowl. Top with soup, more crumbled tortilla chips and cheese. Enjoy! It doesn't get much easier, tastier and soul warming than this! You literally drop everything into the crock pot, come back 7.5 hours later and are completely ready to eat!