Mexican

Low-fat Crockpot Tortilla Soup is for Soup.

Low-fat Crockpot Tortilla Soup takes 15 minutes to prepare.

Low-fat Crockpot Tortilla Soup takes 540 minutes to cook.

Low-fat Crockpot Tortilla Soup makes 6 servings.

The ingredients for Low-fat Crockpot Tortilla Soup are:

2 boneless, skinless chicken breasts.
2 cans Campbell's low sodium chicken broth
2 cans Ro-Tel Diced Tomatoes & Green Chilies
1 can Low sodium black beans
1 can low sodium kidney beans
1 can low sodium sweet corn
1 cup chopped green onion
1 cup white onion
1-2 cups water
1 tbsp garlic powder
1 tbsp chili powder
1 tbsp Cumin
1 tbsp dried cilantro
6 tbsp Non-fat Sour Cream
6 oz Non-fat shredded Cheddar cheese

Here is how you make Low-fat Crockpot Tortilla Soup:

Put chopped onion, cans of beans, Ro-tel, corn, chicken broth, water, and spices in CrockPot and stir. Put chicken breasts on top of mixture and make sure they're at least partly submerged in liquid. Cook on high 6-7 hours or low 8-9 hours. Before serving, remove the chicken breasts from soup and shred, if needed, (sometimes they'll just fall apart on their own, but sometimes they need some help). Return chicken to CrockPot, stir to combine. Serve with a tablespoon of Sour cream, and 1oz of shredded cheese.

The nutritional information for Low-fat Crockpot Tortilla Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 339.9

• Total Fat: 1.8 g
• Cholesterol: 45.6 mg
• Sodium: 1,210.6 mg
• Total Carbs: 30.5 g
• Dietary Fiber: 8.8 g
• Protein: 38.9 g

Low-fat Crockpot Tortilla Soup is Mexican cuisine.