Monday, February 11, 2008

Chicken Tortilla Soup (8 Points)

Yields: 8 Servings


4 boneless chicken breast halves uncooked
2 can (15 oz) Black beans undrained
1 can (15 oz) Low-sodium Mexican stewed tomatoes
1 cup Salsa
4 ounce Green chili chopped, undrained
Baked tortilla chips
2 cup Fat Free Cheese grated

1. Combine all ingredients except chips and cheese in large slow cooker.
2. Cover. Cook on low 8 hours.
3. Just before serving, remove chicken breast and slice into bite-size pieces. Stir into soup.
4. To serve, put a handful of ships in each individual soup bowl. Ladle soup over chips. Top with cheese.

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