Southwest Chicken Tortilla Soup
Ingredients
- 1½ lb boneless, skinless chicken thighs
- 1 (32-oz) carton low-sodium chicken broth
- 2 (14.5-oz) cans diced tomatoes with green peppers, celery, and onion
- 1 (10.8-oz) pkg frozen Southwestern corn (such as Birds Eye)
- 6 cloves garlic, minced
- 1 Tbsp salt-free Southwest seasoning
- ½ tsp salt
- ½ tsp pepper
- 1 (6-oz) pkg multigrain tortilla chips, divided
- ½ cup reduced-fat sour cream
Instructions
- Place all ingredients except chips and sour cream in a 5- to 7-quart slow cooker. Cover and cook on LOW 6 to 8 hours.
- Shred chicken in cooker using 2 forks. Crush enough chips to equal 1 cup; stir into soup. Serve soup with remaining chips and sour cream.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
484
|
484
|
| Fat (g) | 21 | 21 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 29 | 29 |
| Carb (g) | 45 | 45 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 925 | 925 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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