I am going to share a recipe for one of my favorite things- Crockpot Chicken Tortilla Soup!
I love to use my crock pot. I make at least 1-2 big meals a week in the crock pot that can easily be warmed over. I divide it up into single servings in Tupperware containers, and we have lunch for most of the week. I love that everything is ready when I get home.
There is a local Mexican restaurant, La Carreta, that has some of the best tortilla soup. That's what I get every time we go. There is one 10 minutes from our house. We started a tradition to go on the weekends. We can both eat a full meal and get a few rounds of 2 for 1 beers for around $10! They have live music on Thursdays and Saturdays too.
Now I know what you are thinking... "Soup in the summertime in Louisiana? It's 100 degrees outside!" But soup is very filling and light. I like to eat it with a salad.
I found this recipe on SparkRecipes, but I modified it a bit. It is so easy to make, makes a ton of food, and not bad nutrition-wise. I made this yesterday. Now on to the recipe!
Crockpot Chicken Tortilla Soup
Makes 8 servings
Calories per serving: 163; total fat: 2g; Carbs: 20g; Protein: 17.6g
- 1 lb frozen chicken breasts or tenderloins
- 1 can rotel
- 1 (10 oz) can enchilada sauce
- 1 medium onion, chopped- I used diced onion in a jar to save time
- 1 (4 oz) can chopped green chiles
- 3 (14.5) oz cans chicken broth
- 1 can corn
- 1 can black beans, rinsed
- 1 tsp cumin
- 2 cloves garlic
- 1 tsp salt
- 1/2 tsp pepper
I like to serve over tortilla chips garnished with green onions, shredded low fat cheese, and sliced avocado.This picture was my lunch today.