Sunday, February 1, 2009

Crock Pot Chicken Tortilla Soup


2 skinless, boneless chicken breasts, cut in small pieces
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth - LOW SODIUM
1 cup frozen corn kernels

1 can black beans, drained & rinsed

1 can kidney beans, drained & rinsed
1 cup chopped onion

1 red pepper chopped
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa

8 ounces corn tortilla chips
1/2 cup shredded Monterey Jack cheese (optional)

chopped avacado (optional)

Combine everything from chicken to salsa in crock pot. Cook on low 6-8 hours.


Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese, chopped avacado, and a little sour cream.

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