I have been struggling to find healthy recipes lately that my husband will eat with me. I was hoping this one would be a hit because it smelled wonderful simmering away all day in the crockpot. I always ask at the end of the meal if he liked it, and if he would mind if I made the dish again. He liked this one, and so did I! I especially like that it’s made in the crockpot, which is great when you are working for a no fuss meal.
Creamy Chicken Tortilla Soup
Adapted From: Mennonite Girls Can Cook
1 cup chunky medium salsa
8 oz. boneless skinless chicken breasts (I added frozen breasts in)
1 (15 oz) can yellow corn, undrained
1 (32 oz) can pinto beans, undrained
1 (15 oz) can diced tomatoes with green chilies, undrained
2 (15 oz) cans of cream of chicken soup
2 tablespoons taco seasoning
2 (6 inch) corn tortillas cut into strips
1 cup shredded cheddar cheese
I added everything into my crockpot and cooked on low for 8 hours. Before serving I removed the chicken breasts and shredded them with two forks, and then added them back to the crockpot. I served this with shredded cheddar cheese and tortilla chips on the side. The original recipe states to serve with chopped fresh cilantro, which would be wonderful.
Weight Watcher Points: This makes 14 one cup servings at 4 points a piece. Add additional points for extra cheese and tortilla chips.