Chicken Tortilla Soup

Serves: 7
Total Calories: 184


4 boneless, skinless chicken breasts
2 (15-ounce) cans Mexican-style stewed tomatoes
1 (4-ounce) can chopped green chiles
2 (15-ounce) cans black beans
1 (15-ounce) can tomato sauce
1 cup salsa
tortilla chips
Garnish: shredded Cheddar cheese


Place chicken in a slow cooker. In a bowl, mix undrained tomatoes, chiles and beans. Stir in sauce and salsa; spoon over chicken. Cover and cook on low setting for 8 hours. Just before serving, remove chicken and cut into bite-sized pieces; stir back into mixture in slow cooker. To serve, line soup bowls with tortilla chips. Ladle soup over chips and top with cheese.

Tip: Welcoming extra guests for dinner? It’s easy to stretch a pot of soup to make more servings...just add an extra can or two of tomatoes or beans. The soup will be extra hearty, and no one will know the difference!

Nutritional Facts:

Serves: 7
Total Calories: 184
Calories from Fat: 14

This Chicken Tortilla Soup recipe is from the Weeknight Dinners Cookbook. Download this Cookbook today.

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