SKINNY SLOW COOKER CHICKEN TORTILLA SOUP

SKINNY SLOW COOKER CHICKEN TORTILLA SOUP image

Yield 6

Number Of Ingredients 21

Soup:
16 oz boneless, skinless chicken breasts
2 Tbsp minced garlic
1 cup onion, chopped
16 oz can reduced-sodium black beans, drained + rinsed
16 oz can kidney beans, drained + rinsed
8 oz can tomato paste
10 oz package of yellow corn, frozen
2 â 10 oz cans Ro*TelÂ® diced tomatoes with chilies
1 packet reduced-sodium taco seasoning
1 Tbsp chili powder
32 oz reduced-sodium chicken broth
20 unsalted corn tortilla chips
Optional toppings*:
reduced-fat sour cream
sliced JalapenÌo peppers
avocado
reduced-fat Mexican shredded cheese
cilantro, chopped
lime wedges
*Optional toppings are not included in nutritional calculations.

Steps:

Soup: Place chicken on the bottom of the slow cooker. Add remaining ingredients. Cook on high for 4 hours or on low for 8 hours. Remove chicken breasts and shred with a fork, return to slow cooker and mix well. Spoon soup into bowls and top with crumbled tortilla chips. Add optional toppings, if desired.