Tuesday, December 9, 2014

Skinny Crock Pot Chicken Tortilla Soup

We are feeling pretty sick around here, and I've been saving this recipe for a day like this. With a cold plaguing my head in a rather painful, vice-like manner I'm going to postpone writing anything that requires more work than I'm capable of. This  seems like as good a time as any to publish this recipe. In fact, it's particularly fitting because this soup is such an easy meal to throw together when you are feeling a little under the weather... and I know these nasty flu bugs are going around right now.

There is something about soup during the cold weather months that really appeals to me. There is also something special about a crock pot meal that takes little prep time and yields delicous results. Combine the two, and you have food magic. This soup is both hearty and delicious, AND it's healthy! Well... depending on how much cheese and sour cream you dress it up with...this is up to you of course :)

I saw this recipe on The Skinny Fork, and I knew I had to try it... particularly because it sounded so simple, and I already had most of the ingredients on hand.  The first time I made it we had some good friends over, and my rather large batch of soup was almost completely devoured by just four of us. That's when I knew this recipe was, well... a keeper.

Anyway, I'll stop my rambling. Try it for yourself and see what you think:

Soup Ingredients:
1 Lb. Boneless Skinless Chicken Breasts (About 2-3 Breasts), Cubed
10 Oz. Diced Tomatoes With Green Chilies (RoTel)
14.5 Oz. Diced or Whole Peeled Tomatoes (No Salt Added), Un-drained
1 C. Corn, Frozen & Thawed
14.5 Oz. Black Beans (No Salt Added), Drained & Rinsed
1 Medium White Onion, Diced
1-2 JalapeƱo, Diced (De-seeded to reduce hotness if desired)
2 Cloves Garlic, Minced
2-3 C. Reduced Sodium Chicken Broth
1 Tsp. Ground Cumin
1 Tsp. Chili Powder
1 Tsp. Salt
1/4 Tsp. Black Pepper
Optional Toppings: Homemade Tortilla Strips (recipe below), Lime (Cut into wedges), Shredded Cheese, Diced Onion, Avocado, Fat Free Plain Greek Yogurt or Fat Free Sour Cream, Cilantro, Etc.
Toss all the ingredients for the soup into your crock pot and stir well. Secure the lid and set to cook on low for 6-8 hours.
Homemade Tortilla Strips Ingredients:
White Corn Tortillas, Cut Into Strips
Salt, Pepper, and Chili Powder To Taste
Tortilla Strips Instructions: 
Once the soup is done, preheat oven to 350 degrees F. Lightly spray each tortilla with non-stick cooking spray. Cut the tortillas into thin strips (I used a pizza cutter) and toss them onto a baking sheet.
Dust the strips with some salt, pepper, and chili powder (you can also use taco seasoning). 
Bake for 10-15 minutes, or until starting to brown and crisp. Remove from the oven and set aside to cool slightly.
Pour the soup into bowls, add a few tortilla strips, the toppings of your choice, and enjoy! 
What are some of your easy go-to recipes for cold weather sick days? 


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