6 c chicken broth, low sodium
2 (14.5 oz) cans diced tomatoes with green chilis
1 tsp onion powder
1/2 tsp garlic powder
1 tsp cumin
1/2 tsp black pepper
1 tsp paprika
2 lbs chicken breast, raw
1 (15 oz) can corn, drained
1 (15 oz) can black beans, drained
1/4 cup fresh cilantro, chopped
6 corn tortillas
1 small jalapeno pepper, chopped
Combine chicken broth, diced tomatoes with green chilis, onion powder, garlic powder, chili powder, cumin, black pepper and paprika in crockpot. Mix until spices are dispersed
Add in chicken breasts.
Cook over low heat for 5 hours or until chicken is cooked and tender.
Remove chicken, shred.
A chicken back into crockpot. Add beans, corn and cilantro.
Cook for an additional 30 minutes.
Preheat oven to 400F. Slice tortilla into ¼ inch strips. Place strips on greased cookie sheet.
Cover strips with pan spray. Sprinkle a dash of salt over tortilla strips.
Bake for 20 minutes, stirring halfway through. Serve on top of tortilla soup.
Other Suggested Soup Toppings Plain Greek yogurt or sour cream, shredded Mexican Cheese, chopped jalapenos, cilantro
NUTRITION 1 serving (3/4 c): 165 calories, 2g fat, 29g cholesterol, 24.5g carbohydrates, 6.3g fiber, 16.6g protein.