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Cold Front Combat: Healthy and Fresh
Crock Pot Chicken Tortilla Soup

Tis' the season for bonfires, blankets... and delicious (but healthy) comfort food! Here's an easy warm, and somewhat spicy recipe that will never disappoint on a chilly evening. There is so much charm in the optional toppings, so don't skimp on those!


The Soup:

1 lb. cubed boneless skinless chicken breasts (approximately 3 medium-sized breasts)
3 cups low sodium organic chicken broth
1/2 tbsp olive oil
10 oz. diced tomatoes with green chilies
14.5 oz. diced tomatoes, (no salt added)
14.5 oz. black beans (no salt added), drained
1 cup fresh or frozen corn
1 medium white onion, diced
2 jalapeños, diced
2 cloves garlic, minced
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. salt
1/4 tsp. black pepper

Optional Toppings / Garnish:

Fresh Avocado Slices
A Squirt of Fresh Lime Juice
Diced Fresh Tomato
Shredded Cheddar or Monterrey Jack Cheese
Baked Flour or Corn Tortilla Strips
Fresh Cilantro
Diced Red Onions

Put all the ingredients for the soup above into your crock pot. Gently combine with a stir or two, and secure the lid. Set the crock pot to cook on low for 7-8 hours.

When finsihed, ladle the soup into bowls and top with your favorite toppings and/or garnishes. Completely satisfying!

(before toppings)
6 Servings
Calories: 247
Fat: Approx. 1.9 g
Carb: 35.5 g
Protein: 25 g

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