Clean Chicken Tortilla Soup
Courtesy of Oxygen Magazine
Recipe by: Mindy Parisi
1 1/2 lb uncooked chicken breasts
1 15-oz can whole, flavored, stewed tomatoes
1 can corn
1 can chickpeas
10 oz salsa
1 medium onion, chopped
4 oz jarred jalapeño, reserve 1/2 cup of liquid
2 cloves garlic, minced
2 cups water
1 14 1/2-oz can chicken broth
1 package low-sodium taco or chili seasoning
1/4 tsp black pepper
1 bay leaf
1 tbsp chopped cilantro
4 tbsp chopped avocado
Whole-grain tortilla chips
Line a crock pot with chicken breasts.
Place all other ingredients (except tortilla chips) on top of chicken and stir gently to combine. Cook on low for at least 8 hours.
An hour before serving, remove chicken breasts and shred with forks. Return shredded chicken to pot and let cook for remaining hour. Serve with tortilla chips on the side.
Nutrients per serving:
Calories: 360, Total Fats: 14 g, Saturated Fat: 2 g, Trans Fat: 0 g, Cholesterol: 40 mg, Sodium: 880 mg, Total Carbohydrates: 38 g, Dietary Fiber: 6g, Sugars: 7g, Protein: 24 g, Iron: 2 mg