Crock Pot Chicken Tortilla Soup

While pinning this week, I came across this amazing blog SkinnyMom.  While I am not a mother myself, this blog is AMAZING because of its healthy recipies that the entire family can really enjoy. Health food is no longer going to be looked at as tasteless and bland with these recipes. Check her out, or in the meantime, try this awesome chicken tortilla soup that you can make in your crock pot..just like Max & Ermas but MUCH better for you!

 

Ingredients

• 1 onion, chopped
• 16 oz can black beans
• 16 oz can kidney beans
• 8 oz can tomato sauce
• 10 oz package frozen corn kernels
• 2 - 10 oz cans diced tomatoes w/ chilies
• 1 packet reduced-sodium taco seasoning
• 1 Tbsp chili powder
• 24 oz (3-4) boneless skinless chicken breasts
• 32 oz reduced-sodium fat free chicken stock

Instructions

1. Combine all ingredients in a slow cooker.
2. Cook on high for 4 hours or low for 8 hours.

Nutrition Info and Tips

Per Serving (1/4th of pot):Calories: 358Fat: 6g

Carbohydrates: 38gFiber: 10gProtein: 38gSugars: 12g

Awesome Santa Fe Chicken

So, one of the hardest challenges when it comes to a healthy lifestyle for me is finding a healthy way to incorporate my love for Mexican food. I.love.tacos.burritos.queso.

I can take down a bowl of queso dip and chips like Takeru Kobayashi takes down Nathan's hot dogs at Coney Island. It's not pretty...but you get the picture.

They I found a recipe that combines two of my favorite things: a semi spicy dish and my slow cooker

**And the heavens above open and sing!**

Without further torture, here ya go!!

Ingredients:

24 oz (1 1/2 lbs) chicken breast
14.4 oz can diced tomatoes
15 oz can black beans
8 oz frozen corn
1/4 c chopped fresh cilantro
14.4 oz can fat free chicken broth
3 scallions, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper
salt to taste

Directions:

Combine all ingredients in crock pot, placing the chicken on top (I covered mine a little bit). Cook on low for 10 hours, or on high for 6 hours. A half hour before it is done, take the chicken out and shred it with a fork, then return it to the pot and let cook for the next half hour. Serve over brown rice with a small dollop of fat free sour cream and a dash of reduced fat cheddar

Servings: 8  Size: 1 cup Calories: 190 Fat 1.5g Carbs 23.1g Protein: 21g

For more great recipes like this one, head over to www.skinnytaste.com