|Chicken Tortilla Soup
||[Nov. 2nd, 2006|08:55 am]
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This is to be used in a crock pot, makes 8 servings. Ideal slow-cooker size is 4 or 5 quarts. From the cookbook "Fix It & Forget It Lightly".
*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 based on your preference)
*1 4-oz can chopped green chilies, undrained
*14.5 oz can low-sodium tomato sauce
*baked tortilla chips
*2 cups grated fat-free cheese
1. Combine all ingredients except chips & cheese in a large slow-cooker
2. Cover. Cook on low for 8 hours.
3. Just before serving, remove chicken breasts & slice into bite sized pieces. Stir into soup.
4. To serve, put a handful of chips in each individual soup bowl. Ladle soup over chips. Top with cheese.
Per serving: 330 calories (20 cal from fat), 2.5 total fat (0 g saturated, 0 g tarns), 35 mg cholesterol, 1760 mg sodium, 55g total carbohydrates (10g fiber, 15 g sugar), 28g protein