You Voted: Recipe of the Week - Super Simple Crock-pot Chicken Tortilla Soup

A couple of weeks ago I asked on Instagram which recipe would be more appealing for me to share: Chicken Tortilla Soup or Gumbo. The verdict? Chicken Tortilla Soup. So here’s a healthier take on a classic soup that’s simple to make (thanks to the crock-pot) and is filled with protein and fiber and is topped with crispy tortilla chips. Enjoy!

(Recipe adapted from Delish.com)

Makes about 6-hearty servings

Ingredients:

• About 1 lb. boneless skinless chicken breasts

• 1, 15-oz. can black beans, drained and rinsed

• 1 cup frozen corn

• 2 green bell peppers, seeded and chopped

• 1 red onion, chopped

• 1, 15-oz. can fire-roasted tomatoes

• 1/4 cup freshly chopped cilantro

• 3 cloves minced garlic

• 1 Tbsp cumin

• 1 Tbsp chili powder

• 1 tsp kosher salt

• 2 cups chicken stock

• 1 cup shredded cheese (jack or mild cheddar)

For topping and serving:

• Crushed tortilla chips

• Diced avocado

• Plain Greek yogurt

• Chopped cilantro

• Lime wedges

• Hot sauce

Directions:

1. In crock pot combine chicken, black beans, corn, peppers, onion, tomatoes, cilantro, garlic, cumin, chili powder, salt, and chicken broth.

2. Cover and cook on low about 6 hours or until chicken is easily shredded..

3. Shred chicken with a fork, then add cheese and cover to let melt, about 3-5 minutes more.

4. Stir to combine and serve soup topped with tortilla chips, avocado, plain Greek yogurt, cilantro, and lime. Need some more heat? Add a dash or two of preferred hot sauce.

Nutrition Facts per Serving: 287 calories, 8 g total fat, 27 g carbohydrate, 6 g fiber, 28 g protein