Recipe: Slow-Cooker Chicken Tortilla Soup

This no-fuss Mexican recipe is easy to make, flavorful and filling. Let your slow-cooker do the work. Plus, it’s a great source of lean protein and fiber – and a hit with the kids!

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Ingredients

4 boneless, skinless chicken breasts (about 1 pound total)
2 15-oz cans diced salt-free tomatoes with basil, garlic and oregano, undrained
1 can chopped mild green chilies, drained
1 15-oz can no-salt added black beans, drained
1 ½ cups frozen corn
1 yellow onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
2 cups sodium-free chicken broth
Salt and pepper to taste
4 corn tortillas, sliced into ¼ inch strips
2 tablespoons chopped fresh cilantro
½ cup shredded low-fat Monterey Jack cheese (about 1 tablespoon per serving)
Lime wedges

Preparation

Place chicken in slow-cooker. Combine tomatoes, chilies, black beans, corn, onion, garlic, cumin and chicken broth in a bowl.
Pour mixture over chicken. Cover and cook on high for 3 hours until chicken is tender.
Remove chicken from slow-cooker and shred with 2 forks. Return to slow-cooker. Adjust seasonings, adding more broth if necessary.
Just before serving, add tortillas and cilantro to slow-cooker. Stir to blend.
Serve in soup bowls, topping each serving with cheese and a squeeze of lime juice