Soup Ingredients
- 1 pound skinless, boneless chicken breasts or thighs
- 1 (15 ounce) can fire roasted chopped tomatoes
- 1 (15 ounce) can black beans, rinsed and drained
- 1 onion, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 2 cups low sodium chicken broth
- 1 packet gluten-free chili seasoning
- 1 cup frozen corn
- Corn Tortilla Strips
- 4 corn tortillas,
- olive oil, for brushing on tortillas
- Garnishes
- lime wedges
- fresh avocado, diced
- fresh cilantro leaves, chopped
INSTRUCTIONS:
Make Soup
- Place soup ingredients in slow cooker and mix together. Cover and cook on high for 4 hours; remove chicken and shred; return to pot.
- Preheat oven to 400 degrees. Lightly brush both sides of corn tortillas with oil; cut tortillas into strips and place on baking sheet in single layer; bake 8-10 minutes until browned and crisp (be careful, they brown and burn quickly after about 8 minutes).
- Ladle soup into bowls; top with avocado, cilantro, tortilla strips and a squeeze of lime juice.
Source: Janette's Healthy Living
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