“Skinny” Chicken Tortilla Soup—Made in the Crockpot

This is a PERFECT meal for these rainy days we have here in Florida. I looked up a recipe for Chicken Enchilada Soup and got general idea of what to put in it, and added my own twist like usual and made it in the crock! One serving of soup is around 8 WW points! Enjoy!

Ingredients:

• 8 chicken tenderloins, cubed (if using breasts, I would say about 4 large breasts would be good!)
• 16 oz. can light red kidney beans
• 16 oz. can reduced sodium black beans
• 14.5 oz. can diced tomatoes with green chilies, mild
• 14.5 oz. can diced tomatoes, no salt added
•  8 oz. can no salt added, tomato sauce
• 32 oz. reduced sodium chicken broth
• 1 bag of frozen corn
• 2 tablespoons of Chili powder (add more if you like it spicier)
• I packet reduced sodium taco seasoning
• 1 medium onion, diced
• Yellow corn tortillas
• Salt
• Reduced fat sour cream
• 2% shredded cheddar cheese

Directions:

Cut the chicken into cubes and place in the bottom of the crock pot. Drain and rinse both kidney and black beans and add to the chicken. Add the 2 cans of diced tomatoes, tomato sauce, chicken broth, corn, chili powder, taco seasoning and diced onion. Cook on HIGH for 4 hours or LOW for 8 hours. To make tortillas, cut about 5 or 6 tortillas into strips and sprinkle salt & cooking spray on top and bake at 350 for 8-10 minutes or until crispy. Serve soup with sour cream, cheddar cheese and hot tortilla strips! YUM YUM YUM! 

Skinny Cheesy BBQ Bacon Chicken

Since my husband and I have changed our eating habits (and lost a lot of weight doing so), I realized how easy it is to make our favorite recipes healthier.I know the title sounds fattening but once you read the ingredients, you'll see it's actually healthy! After 6 months of changing our lifestyle, my husband has lost 20 pounds and I have lost 25 and we still eat the food we love! This recipe was inspired by one of my favorite dishes. I hope you enjoy it as much as we did!!


"Skinny" Cheesy BBQ Bacon Chicken

Ingredients:

• 4 chicken cutlets
• 1/2 cup barbecue sauce
• 4 slices of turkey bacon, chopped into bits (4-5 slices measures about to about 1/4 cup)
• 1/2 cup 2% cheddar cheese
• 1/2 cup fresh tomatoes, diced
• 1 small onion, diced
• Adobo seasoning (with pepper-it's the bottle with the red cap!)

Directions:

Preheat the oven to 400 degrees. 

Season each chicken cutlet with Adobo on both sides. 

Spray a skillet with non-stick cooking spray and saute onions until golden brown.

Remove onions from pan and keep warm.

Cook the chicken in the skillet until no longer pink (about 7 minutes on each side).

Place chicken on baking sheet and top with 2 tablespoons of barbecue sauce, 2 tablespoons of cheese, 2 tablespoons of tomatoes, a handful of onions, and 2 tablespoons of turkey bacon bits.

Bake chicken in the oven for about 7 minutes, or until the cheese is melted.

Serve with brown rice or baked potato and a green vegetable!

**As I'm sitting here typing this recipe, I thought about making it with Dijon mustard (instead of barbecue sauce) and goat cheese (instead of cheddar cheese)!!* I MIGHT have to try that one out!!! I'll let you know how it goes. Comment below if you made either recipe and let me know how it turned out. :) 

*Happy Cooking!*