Prep time: 20 mins
Cook time: 6 hours
Total time: 6 hours 20 mins
Serves: 8
Ingredients
  • 3 cups low-sodium chicken stock
  • 2 cups cooked, shredded chicken
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 2 tsp chili powder
  • 1/4 tsp cayenne pepper, optional
  • Salt and pepper, to taste
  • 1 (14.5 ounce) diced tomatoes
  • 1 (10 ounce) diced tomatoes with green chilis
  • 1 (4 ounce) diced green chilis
  • 1 (15 ounce) black beans, rinsed and drained
  • 2 cups corn (frozen if out of season)
  • 1 (6 ounce) can tomato paste
  • 2 large flour tortillas, cut into thin, 2-inch long strips
  • 1 cup shredded pepperjack or Monterey jack cheese
  • 1/2 cup low-fat sour cream
  • 1/2 cup chopped fresh cilantro
Instructions
  1. In a slow cooker, combine everything except the tortilla strips, shredded cheese, low-fat sour cream, and cilantro.
  2. Cover and cook on low for about 4 hours. Stir in tortilla strips and shredded cheese.
  3. Cook for an additional 2 hours on low, or until tortilla strips have dissolved into the soup and thickened it.
  4. Just before serving, stir in sour cream and cilantro. Top with additional garnishes and serve.
Serving size: 8 Calories: 393 Fat: 13g Saturated fat: 4g Carbohydrates: 49g Sugar: 15g Sodium: 561mg Fiber: 9g Protein: 21 Cholesterol: 372mg
Notes
Nutritional values are estimations, not exact values