Chicken Tortilla Soup

By smaier

330 calories (20 calories from fat), 2.5g total fat (0g saturated, 0g trans), 35mg cholesterol, 1760mg sodium, 55g total carbohydrate (10g fiber, 15g sugar), 28g protein, 10%DV vitamin A, 15%DV vitamin C, 10%DV calcium, 10%DV iron

Ingredients

• 4 uncooked boneless, skinless chicken breast halves
• 2 15-oz. cans black beans, undrained
• 2 15-oz. cans low-sodium Mexican stewed tomatoes, or Rotel tomatoes
• 1 cup low-sodium salsa (mild, medium, or hot, whichever you prefer)
• 4-oz. can chopped green chilies,undrained
• 14 1/2-oz. can low-sodium tomato sauce
• baked tortilla chips
• 2 cups grated fat-free cheese

Details

Servings 8

Preparation

Step 1

Combine all ingredients except chips and cheese in slow cooker.

Cover. Cook on Low 8 hours, or just until chicken is cooked through but isn’t dry.

Just before serving, remove chicken breasts and slice into bite-sized pieces. Stir into soup.

To serve, put a handful of tortilla chips in each individual soup bowl. Ladle soup over chips. Top with shredded cheese of your choice.