“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!