Crockpot Tortilla Soup

There is something about fall that screams COMFORT FOOD! Back when I was 215 pounds, comfort food was creamy soups and macaroni and cheese. I have changed my ways over the last three years and have found some really healthy ways to satisfy that comfort food craving!

Ingredients

• 1 rotisserie chicken OR 2 chicken breasts (cooked and shredded) *I used an organic rotisserie chicken and made sure there were no added ingredients and discarded the skin

• 1 can of black beans, rinsed and drained

• 1 can of corn, no added salt

• 1 can of fire roasted tomatoes, do not drain the liquid

• 1 yellow pepper, diced

• 1 white onion, diced

• 1 32 ounce container of chicken broth, low sodium

• 1 tsp cumin

• 1 tsp chili powder

• 1 tsp garlic salt (I may have added a tiny bit more – oops!)

• Organic tortilla chips *I use blue corn chips

Optional toppings

• Non-Fat greek yogurt

• Cheese

• Avocado

Directions

1. Take all of the meat off of the rotisserie chicken and discard the skin

2. Place all ingredients in a crockpot on high for 4-6 hours or low for 8 hours. I personally added my chicken in halfway through since it was already cooked, but you would be fie adding it in at the beginning!

3. Serve with tortilla chips, greek yogurt in place of sour cream and diced avocados.

This soup counts approximately as 1 red and 1 green. I counted my serving as about 1.5 cups and this easily makes 6 servings. These measurements are not 100% exact. If you top with tortilla chips, that adds 1 yellow to the count.

This soup is so delicious and is great for leftovers. This would make an amazing quick weeknight meal for a family or also a week of lunches!

Enjoy!

Jess