Skinny slow cooker chicken!

Soup:

• 4 boneless, skinless chicken breasts
• about 1 cup onion, chopped
• 16 oz can reduced-sodium black beans, drained + rinsed
• 16 oz can kidney beans, drained + rinsed
• 8 oz can tomato paste
• 10 oz package of yellow corn, frozen
• 2 — 10 oz cans of diced tomatoes with chilies
• 1 packet reduced-sodium taco seasoning
• 1 Tbsp chili powder
• 32 oz reduced-sodium chicken stock
Tortilla Strips (*see recipe note):
• 6 corn tortillas, cut into strips
• salt and black pepper, to taste
Optional toppings*:
• reduced-fat sour cream
• jalapeños
• avocado
• reduced-fat Mexican shredded cheese
• cilantro, shopped
• lime wedges
• olives
• *Optional toppings are not included in nutritional calculations.

Instructions

Soup:
1. Place chicken on the bottom of the slow cooker. Add remaining ingredients.
2. Cook on high for 4 hours or on low for 8 hours.
Tortilla Strips:
3. Preheat oven to 350. Spray 2 baking sheets with nonstick cooking spray. If you don’t have 2 sheets then you will have to bake in shifts.
4. Cut the tortillas into thin strips (see picture). Place strips evenly on baking sheets. Mist the tops with more cooking spray. Season with salt and pepper.
5. Bake in the oven for 10-15 minutes or until the strips are golden brown.
6. Serve on top of the soup.

Nutrition Information

Per Serving (1/4th of pot):

Calories: 358
Fat: 6g
Carbohydrates: 38g
Fiber: 10g
Protein: 38g
Sugars: 12g
Sodium: 1610mg
Vitamin A: 12%
Vitamin C: 39%
Calcium: 7%
Iron: 14%