Chicken Tortilla Soup

 There is just something about soups and a crockpot that make fall that much better and this is one of my ALL TIME FAVORITES.

 And the perk, it is super healthy! Enjoy!! 

INGREDIENTS

• 1 1/4 lb raw boneless skinless chicken breasts (about 3–4 Breasts)
• 10 oz. diced tomatoes with green chilies
• 14.5 oz. diced tomatoes (no salt added)
• 1 cup frozen corn thawed
• 1 cup black beans (no salt added), drained & rinsed
• 1 medium onion, diced
• 1 jalapeno, diced
• 2 cloves garlic, minced
• 4 cups of organic, low sodium chicken broth or stock
• 1 tsp. ground cumin
• 1 tsp. chili powder
• 1 tsp. Himalayan salt
•  1/4 tsp. black pepper

TORTILLA STRIPS:

• organic corn tortillas
• olive oil cooking spray
• Himalayan salt

OPTIONAL TOPPINGS – AVOCADO, CHEESE, LIME, GREEK YOGURT, CILANTRO

INSTRUCTIONS: 

1. 1. Toss all the ingredients for the soup into your crock pot. Stir, turn on low, and go about your day.  Check back in 6-8 hours.
2. 2. Before serving, shred the chicken. 

TO MAKE HOMEMADE TORTILLA STRIPS:

1. Preheat your oven to 350 and cut the corn tortillas into strips. Spray with olive oil spray and sprinkle with Himalayan salt. Bake for about 10-15 minutes.
2. Enjoy with toppings!

NOTES: This makes 6 servings. 

Serving Size (1.5 cups)

For my Portion Fixers that is: 1/2 RED 1/2 GREEN 1/2 YELLOW
Don’t forget to count the toppings!