Mexican Crockpot Soup
(aka Crockpot Tortilla Soup…but since there isn’t any tortillas in it I thought that was weird!)

8 oz. raw, cubed chicken breast
2 cups frozen corn
1 small diced onion
2 tbsp minced garlic
4 cups chicken broth
10 oz. (approx) canned diced tomatoes, drained and pureed
10 oz. (approx) canned diced tomatoes, left chunky
1 tin Mexican green chilies (hot)
1 cup canned black beans, rinsed and drained
1 tsp salt
1 1/2 tblsp cumin
2 tblsp chili powder
1/4 tsp fresh black pepper
1 tsp dried oregano
chopped fresh cilantro


Combine everything except black beans and cilantro in crockpot/slow cooker. Cook on high for 5-6 hours. About 1 hour before ready to eat, add black beans. Taste and reseason if desired.

Stir in a sprinkle of fresh cilantro when serving (don’t add to the whole pot, just add to individual servings). Also yummy, with a swirl of light sour cream as a garnish.

You could also add some cooked rice when serving it to help bulk it up.

WW = 1 point per cup (not counting sour cream or rice)

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