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Crock-Pot Chicken Tortilla Soup

Two Healthy Kitchens
  • 2018 minutes
  • Serves 15

INGREDIENTS

1 1/2 lb

boneless, skinless chicken breasts

1

packet low-sodium taco seasoning (see note)

1

jar of your favorite salsa

4 cups

chicken broth

2 cups

water

1 15 ounce can

black beans (rinsed and drained)

1

bag frozen corn kernels

1 10 ounce can

diced tomatoes and green chilies (such as Ro-Tel)

1/2 cup

uncooked quinoa

1/4 cup

tomato paste

1 1/2 tsp

cumin

1/2 tsp

salt

5

corn tortillas, cut into 2-inch strips

For serving: your choice of optional toppings such as shredded cheese, green onions, chopped avocados, reduced-fat sour cream, and chopped cilantro