1can(10 ounces) diced tomatoes and green chiles, undrained
1teaspoonchili powder
1teaspoonground cumin
4cupstortilla chips
¾cupMexican style shredded reduced fat cheese
Cilantro and lime wedges (for serving, if desired)
Instructions
Ideal slow cooker size: 4- to 5-Quart.
Place chicken in a slow cooker.
Add the carrots, onion, chicken broth, black beans, tomatoes, chili powder and cumin.
Stir to combine.
Cover and cook on LOW for 4 to 6 hours or until the chicken is cooked through and vegetables are tender.
Use a slotted spoon to remove chicken from the slow cooker. Cool slightly. Coarsely chop the chicken and then stir it back into the soup.
Crush the chips coarsely.
To serve, place in bowls and top with tortilla chips and cheese.
Garnish with cilantro and serve with lime wedges, if desired
Recipe Notes
Serving size: 1 cup soup + 2 heaping tablespoons crushed chips + 1 scant tablespoon cheeseClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.5*SmartPoints (Green plan)4*SmartPoints (Blue plan)4*SmartPoints (Purple plan)7*PointsPlus (Old plan)
Nutrition Facts
Mom's Crock Pot Chicken Tortilla Soup with Black Beans
Amount Per Serving (1 cup + 2 heaping tablespoons crushed chips + 1 scant tablespoon cheese)
Calories 290Calories from Fat 99
% Daily Value*
Fat 11g17%
Carbohydrates 26g9%
Fiber 4g16%
Protein 20g40%
* Percent Daily Values are based on a 2000 calorie diet.