I am normally not a fan of a tortilla soup. Any recipe I've tried was bland and just not all that exciting. THIS one...is NOT bland and really made me very happy. I was in the mood for "Mexican" food the other night but didn't want all of the work of a taco bar and I certainly didn't feel like going out. (At 8 months pregnant, I look for any excuse to stay home in my sweats.) And this is a slow cooker meal which doesn't get much easier.
3 pieces of chicken, cooked and shredded (use whatever you have i.e. breasts, thighs...)
1 (15oz.) jar of salsa (mild, medium, hot...whatever you like)
1 (4oz.) jar of chopped green chili's
1 (15oz.) can of black beans, drained
1 (15oz.) can of corn, drained
1 1/2 cups chicken broth
1 1/2 cups water
3 cloves of garlic, minced (or 3 tsp. of garlic powder)
1 jalapeno, minced
1/2 tsp. cumin
1/2 tsp. chili powder
1 tsp. lemon juice
Toppings: Tortilla chips, sour cream, cheese, avocado slices, fresh chopped cilantro
Note: I always have cooked, shredded chicken in my freezer. If you have raw chicken breasts you are planning on using in this recipe, just chunk it up raw and throw it in. It will have plenty of time to cook. If you're using a bone-in piece of chicken, I would bake it in the oven, let it cool, shred it, then add it to the slow cooker. That way you won't have to fish out any bones from your soup.
Add all of the ingredients (except the toppings) to a 5-qt. slow cooker. Stir well to incorporate all of the seasonings. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
When you're ready to eat, add a few crumbled tortilla chips to the bottom of your bowl. Generously ladle some soup on top of the chips and top with any (or all) of the toppings. This is a "skinny" recipe, so there's very little guilt here. Serves 4.
Calories: 275, Total Fat: 8 grams, Saturated Fat: 4 grams, Protein: 22 grams, Total Carbs: 29 grams, Sugar: 7 grams, Fiber: 6 grams
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