Skinny Chicken Tortilla Soup

11225462_10152764421910759_7133780060749822839_nIn honor of Cinco de Mayo yesterday, I made this soup packed with flavor. I recently purchased a crock pot, and love the convenience of not worrying about making dinner when I get home from work. This recipe comes from Skinny Mom.

You’ll soon see a pattern that I obviously love Spanish cuisine. Not only is my boyfriend from Guatemala and he is making requests .. I want to put anything and everything in a tortilla! Or add chilies, jalapenos, queso fresco to everything non-traditional.

My obsession constantly growing, I needed to watch the calories and sodium that came along with it.

Although this recipe already had low calories, the sodium was way too high so I made some changes and it came out just as wonderful!

Tip-  When shopping for “low-sodium” be sure to read the nutrition label. Some products will vary, and you really want to look for the product that contains the lowest sodium (per serving!). During my shopping trip, I found a low-sodium broth that was 800 mg per serving! Very misleading. I finally found an organic brand that had close to low 100’s mg per serving. #mindfulshopping

Warning! – This makes a very large batch. I used a 4 qt slow cooker and it was filled to the brim. If you are cooking for a small family, I would suggest cutting the recipe in half. We had a TON of leftovers (just the 2 of us!), and I ended up freezing more than half of the batch.

The recipe:

16 oz boneless, skinless chicken breasts
2 Tbsp minced garlic
1 cup onion, chopped
16 oz can reduced-sodium black beans, drained + rinsed
16 oz can kidney beans, drained + rinsed
8 oz can tomato paste
10 oz package of yellow corn, frozen
2 — 10 oz cans Ro*Tel® diced tomatoes with chilies (I used low sodium)
1 packet reduced-sodium taco seasoning (I used Mrs. Dash – salt free)
1 Tbsp chili powder
32 oz reduced-sodium chicken broth (I used low-sodium organic)


  1. Place chicken on the bottom of the slow cooker. Add remaining ingredients.
  2. Cook on high for 4 hours or on low for 8 hours.
  3. Remove chicken breasts and shred with a fork, return to slow cooker and mix well. Spoon soup into bowls and top with crumbled tortilla chips. Add optional toppings, if desired.
  4. Add desired toppings. (We added tortilla strips, avocado, mozzarella cheese and cilantro.)

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