How to make EasyCrockpot Chicken Tortilla Soup
Prep
time: 15 minutes | Cook time: 20 minutes| Serves 1
4 russet potatoes well-scrubbed (163 cal each)
2 tbsp olive oil extra virgin
3 tbsp seasoned salt
1 cup sour cream fat-free (74 cal per 1/4 cup)
1 cup Colby jack cheese shredded (100 cal per 1/4 cup)
1/2 cup bacon bits (54 cal per 1/8 cup)
1/2 cup chives
2 tbsp olive oil extra virgin
3 tbsp seasoned salt
1 cup sour cream fat-free (74 cal per 1/4 cup)
1 cup Colby jack cheese shredded (100 cal per 1/4 cup)
1/2 cup bacon bits (54 cal per 1/8 cup)
1/2 cup chives
1. Rinse and pat dry the chicken tenderloins.
Before placing in the
bottom of your crockpot, season both sides with salt and pepper.
bottom of your crockpot, season both sides with salt and pepper.
2. Pour the jar of salsa over the chicken, season
with salt and pepper,
and simmer on low for four hours.
and simmer on low for four hours.
3. Remove the chicken (which should be completely
cooked) and
shred it. Add the water, corn, extra beans, tomatoes, chilies, and
cilantro to the crockpot. Allow the mixture to simmer for another two hours.
shred it. Add the water, corn, extra beans, tomatoes, chilies, and
cilantro to the crockpot. Allow the mixture to simmer for another two hours.
4. Top with more cilantro and cheese and a splash
of fresh lime juice if preferred.
Per
Serving:
Calories: 208 ;Protein: 21.3 g ;Fiber: 2.0 g; Net Carbohydrates: 2.1 g; Sugar Alcohol: 3.0 g; Fat: 10.5 g Sodium: 288.6 mg ;Carbohydrates: 23 g ;Sugar: 3.2 g
Calories: 208 ;Protein: 21.3 g ;Fiber: 2.0 g; Net Carbohydrates: 2.1 g; Sugar Alcohol: 3.0 g; Fat: 10.5 g Sodium: 288.6 mg ;Carbohydrates: 23 g ;Sugar: 3.2 g
