It has been COLD here lately! I know there are some lovely people out there who live in colder conditions--seriously, how do you people in North Dakota, Minnesota, etc. do it?! This Texas blood doesn't do well when it dips below 32*.
As a Texas transplant to Nebraska I still crave and love anything Tex-Mex or Mexican inspired. So here is a yummy chicken tortilla soup that could not get any easier!
If you are following the 21 Day Fix , Hammer and Chisel, or any other Beachbody program that uses the portion control containers, I have listed container counts at the end of the recipe!
Gather Up:
Serving size: 1.5 cups, Approximately 6 servings
- 2 chicken breasts (thawed or frozen)
- 1 can of black beans, rinsed and drained
- 1 can of corn, no added salt, drained
- 1 can of fire roasted tomatoes, do not drain the liquid
- 1 yellow pepper, diced
- 1 white onion, diced
- 1 32 ounce container of chicken broth, low sodium
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic salt
- Organic tortilla chips *I use blue corn chips
Optional toppings
- Non-Fat greek yogurt
- Cheese
- Avocado
- Jalapenos
Directions
- Place the chicken breast in the bottom of the crockpot.
- Place all ingredients in a crockpot on high for 6 hours or low for 8 hours. I put my chicken breasts in frozen and cooked for 6 hours.
- Once done cooking, remove the chicken and shred with forks and place back in the crockpot and stir to combine.
- Serve with tortilla chips, greek yogurt in place of sour cream and diced avocados.
This soup counts approximately as 1 red and 1 green.These measurements are not 100% exact. If you top with tortilla chips, that adds 1 yellow to the count. If you add avocado, make sure to count a blue!
This soup is so delicious and is great for leftovers. I make a huge batch and we eat it all week!
Enjoy!
xoxo
Brittany