Slow-Cooker Chicken Tortilla Soup

Prep: 10 min.

Cook: 4 hours

Yield:  8 servings (2 qt.)

Ingredients

• 1 pound boneless skinless chicken breasts

• 1 tablespoon canola oil

• 1 medium onion, chopped

• 3 garlic cloves, minced

• 1 carton (32 ounces) reduced-sodium chicken broth

• 1 can (15 ounces) black beans, rinsed and drained

• 1 can (14 ounces) fire-roasted diced tomatoes

• 1-1/2 cups frozen corn

• 1 tablespoon chili powder

• 1 tablespoon ground cumin

• 1 teaspoon paprika

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1/4 cup minced fresh cilantro

• Crushed tortilla chips

• Optional toppings: Chopped avocado, jalapeno peppers and lime wedges

Directions

1. In a large skillet over medium heat, brown chicken in oil. Remove chicken to 3-qt. slow cooker. Add onion to skillet; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Transfer to slow cooker. Stir in the next 9 ingredients. Cover and cook on low until chicken is tender, 4-5 hours.

Nutrition Facts

1 cup: 176 calories, 4g fat (1g saturated fat), 31mg cholesterol, 725mg sodium, 19g carbohydrate (3g sugars, 4g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1/2 fat.

Recipe here...