Mom's Slow Cooker Chicken Tortilla Soup with Black Beans
I have Mom to thank for this tasty Crock Pot Chicken Tortilla Soup with Black Beans, which she adapted from a Kraft recipe.
Servings: 9
Ingredients
- 4 boneless, skinless chicken thighs (1 pound)
- 2 carrots, cut diagonally into thin slices
- 1 onion, chopped
- 2 cans (14-1/2 ounces each) reduced sodium chicken broth
- 1 can (14-1/2 ounces) black beans, rinsed and drained
- 1 can (10 ounces) diced tomatoes and green chiles, undrained
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 4 cups tortilla chips
- 3/4 cup Mexican 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
Notes
Serving size: 1 cup soup + 2 heaping tablespoons crushed chips + 1 scant tablespoon cheese
WW Points: 2
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 7 PointsPlus (Old plan)
(Must be logged into WW on a smartphone or tablet.) 7 PointsPlus (Old plan)
Nutrition
Serving: 1cup + 2 heaping tablespoons crushed chips + 1 scant tablespoon cheese | Calories: 290kcal | Carbohydrates: 26g | Protein: 20g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 53mg | Sodium: 512mg | Potassium: 604mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2457IU | Vitamin C: 7mg | Calcium: 210mg | Iron: 3mg