There’s nothing like a hot bowl of soup on a cold winter’s day! This chicken tortilla soup is not only delish, but it’s healthy and so easy to make! You combine all the ingredients together, and let your slow cooker do all the work! Easy Peasy! (Recipe credit: Skinny Ms.)
1 sweet onion, diced
3 cloves garlic, minced
1 cup diced celery, approximately 2 stalks
3 (uncooked) chicken breast fillets (1.5 lbs) cut into bite size pieces (optional skinless, boneless thighs or a combination of breasts & thighs)
4 carrots, peeled and sliced
1 (15 ounce) can black beans, drained
1 (15 ounce) can pinto beans, drained
1 (14.5 ounce) can fire roasted tomatoes, optional diced tomatoes
1 (4 ounce) can diced jalapeño peppers, optional 2 fresh jalapeño peppers seeded and diced
4 cups chicken broth or stock, low-sodium, fat-free
Kosher or sea salt to taste
2 teaspoons Skinny Ms. Taco Seasoning, optional ground cumin
1/2 cup freshly chopped cilantro
6 white corn tortillas, cut into 1/4″ wide strips, then cut strips in half
Add all ingredients to the slow cooker, except tortillas. Cook on low 7 – 8 hours, or until carrots are tender.
The last 20 minutes of cooking time, cut the tortillas in half, then cut into 1/2″ strips, add to slow cooker. Cook an additional 20 to 25 minutes.
If desired, add a dollop of fat-free Greek yogurt or sour cream and reduced-fat grated cheddar cheese.
Yields: 12 | Serving size: 1 cup | Calories: 269 | Total Fat: 5 g | Saturated Fats: 1 g | Trans Fats: 0 g | Cholesterol: 48 mg | Sodium: 477 mg | Carbohydrates: 30 g | Dietary fiber: 7 g | Sugars: 3 g | Protein: 25 g | SmartPoints: 6