Ingredients:
Soup:
16-ounce boneless,skinless chicken breasts
2 Tablespoon minced garlic
1 cup onion, chopped
16 oz. can reduced-sodium black beans, drained and rinsed
16 oz. can kidney beans, drained and rinsed
8 oz. can tomato paste
10 oz. package of yellow corn, frozen
2 – 10 oz. cans RoTel diced tomatoes with chilies
1 package reduced-sodium taco seasoning
1 Tablespoon chili powder
32 oz. reduced sodium chicken broth
20 oz. unsalted corn tortilla chips
Optional Toppings:
Reduced-fat sour cream
Sliced Jalapeño peppers
Avocado
Reduced-fat Mexican shredded cheese
Cilantro, Chopped
Lime Wedges
Directions:
1. Place chicken on bottom of the slow cooker. Add remaining ingredients.
2. Cook on high for 4 hours or low for 8 hours.
3. Remove chicken breasts and shred with a fork, return to slow cooker and mix well. Spoon soup into bowls and top with crumbled tortilla chips. Add optional toppings, if desired.
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