Makes 8 servings
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
4 oz can chopped green chilies, undrained
14 1/2 oz can tomato sauce
baked tortilla chips
2 cups grated fat free cheese
1. Combine all ingredients except chips and cheese in large slow cooker.
2. Cover. Cook on low 8 hours.
3. Just before serving, remove chicken breasts and slice into bite size 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, 2.5 g total fat, 1760 mg sodium, 55 g total carbohydrate, 28 gram protein
I got this recipe from “Fix it and Forget It Lightly.” Hence, its calorie info and the use of healthier ingredients. I actually shredded my chicken instead of slicing into bite sized pieces. I added some frozen corn as well. I felt like it needed a little more flavor…maybe a dash of taco seasoning would help. I love adding the cheese and sour cream and corn chips at the end. Yum! 3 stars.