Chicken Tortilla Soup

DIFFICULTY LEVEL

Oven Mitt Easy Oven Mitt Medium Oven Mitt Hard

Ingredients

  • 1 pound boneless chicken breasts, cut in 1" pieces
  • 1 cup onion, chopped
  • 2 cans no salt added tomatoes, (14 1/2 ounce)
  • 1 can low sodium chicken broth (14 ounce)
  • 1 can chopped chilies, (4 1/4 ounce)
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • 1 cup frozen corn
  • 1/2 cup green bell pepper, chopped
  • 6 corn tortillas, cut in 1" Strips

Instructions

  1. Mix first 7 ingredients in slow cooker. Cover and cook on low 7-8 hours.
  2. Turn to high and stir in corn and green peppers. Cook 30 minutes until vegetables are tender.
  3. Heat oven to 450. Place tortilla strips on cookie sheets sprayed with non-stick vegetable oil spray. Bake until crisp, but not brown, about 6 minutes
  4. Spoon soup into bowls, top with tortilla strips. Sprinkle with cilantro if desired.

Nutritional Information

Serving Size: 6
Calories: 160
Total Fat: 3 g
Saturated Fat: 0.5 g
Trans Fat: 0g
Sugar: 6 g
Sodium: 77 mg
Carbs: 15 g
Protein: 21 g

Source:

LowSodiumCooking.com

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