1 tablespoon canola oil
1 medium onion, chopped
3 garlic cloves, minced
1 pound boneless skinless chicken breasts
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
Optional: Crumbled tortilla chips, chopped avocado, jalapeno peppers and lime wedges
1. In a large skillet, brown chicken in oil. Add onion; cook and stir until tender, 6 to 8 minutes. Add garlic; cook 1 minute longer. Transfer mixture to a 3-qt. slow cooker.
2. Add the next 10 ingredients. Cover and cook on low, 4 to 5 hours.
3. Remove chicken and shred with 2 forks; return to slow cooker. Stir in cilantro. If desired, serve with toppings.
TOTAL TIME: Prep: 10 min. Cook: 5 hours
YIELD: 8 servings.
Don't be shy about loading up the spices and shredded chicken for this recipe. Slow-cooker chicken tortilla soup tastes amazing as leftovers the next day. Your family will thank you for this one!
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.