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.
My sister in law made this and it was soo good! I just had to get the recipe and blog.
Your blog is great!
My neighbor made this exact same recipe for me, except she added corn and cilantro, and it was soooo good! Thanks for the reminder, I’m going to make this on Sunday.