Find me someone, anyone, who doesn’t like tortilla soup! What’s not to love? Delicious flavors, comforting, a kick of heat, and perfect for any time of year. This is seriously low calories, but still fulfilling! Make a ton of it for the week and freeze whatever you don’t use. Enjoy!
CHICKEN TORTILLA SOUP
Serving Size: 1 Cup | Servings: 8 | Calories per Serving: 174
➳ 9.5 Ounces of Chicken Breast
➳ 2 Cans Diced Tomatoes
➳ 1 Cup Frozen Corn
➳ 3/4 Can of Black Beans
➳ 1/2 Red Onion
➳ 4 Mini Bell Peppers
➳ 1 Can of Diced Green Chiles
➳ 2 Cups Chicken Stock
➳ Garlic, Cumin, Black Pepper, Red Pepper, Cayenne, Chili Pepper, and Cilantro
➳ 2.5 Avocados
➳ You can use a large pot or a crockpot. I used a crockpot this time.
➳ Cut the chicken breast into bite size pieces and place in the crockpot.
➳ Dice the red onion and bell pepper and place in crockpot.
➳ Empty the cans of diced tomatoes, corn, black beans and green chiles into the crockpot.
➳ Now add the stock and mix.
➳ Add as much of the spices as you like. I prefer things a little spicy, so I add more cayenne, chili and red pepper.
➳ Stir and let it cook on low until the chicken is done. It should only take a few hours.
➳ After you bowl up your delicious soup, you can dice up 1/4th avocado and place it right into the soup. Mmm!
➳ If you want to go above and beyond, add some sour cream and cheese, but I am trying to keep this a healthy, filling, low calorie recipe. 😉
➳ That’s it! Just dicing and you’re pretty much done!