Tasty Tuesday: Chicken Tortilla Soup

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

Ingredients:

• 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

 

Throw everything in the crock pot, stir, and set it on high for 4 hours or low for 8 hours.

I like to serve over tortilla chips garnished with green onions, shredded low fat cheese, and sliced avocado.  

This picture was my lunch today.    

Enjoy!
XO- Heather