San Antonio Style Tortilla Soup

  • Taken from "Fix-It and Forget-It Lightly".

    Serves 9-10
    Ideal slow cooker size: 5-quart

    1 TBSP. Olive Oil
    1 onion, chopped
    2 garlic cloves, minced
    2 tsp. ground cumin
    2 14.5-oz. cans fat free/low sodium chicken broth
    2 15-oz. cans stewed tomatoes
    1 TBSP. jalapeno pepper, minced (remove seeds to reduce heat)*
    1/4 tsp. black pepper
    2 cups (about 1.5 lbs.) boneless, skinless chicken breast, uncooked and cubed
    2 cups water
    2 TBSP. cilantro (optional)

    1. Combine all ingredients in slow cooker.
    2. Cover. Cook on low 6-8 hours or on high 4-6 hours.

    *DH and I use 2 whole jalapenos unseeded, but this makes a SPICY soup.
    **I cut up and fry corn tortillas for DH and sometimes crush baked tortilla chips into the soup for me (only for Ph2). You can add shredded low-fat cheddar cheese for more flavor if you'd like.

    Per serving (without add-ons): 320 calories (50 calories from fat), 6g total fat (2g saturated, 0g trans), 30 mg cholesterol, 390mg sodium, 44g total carbohydrate (5g fiber, 7g sugar), 22g protein, 10%DV vitamin A, 10%DV vitamin C, 30%DV calcium, 15%DV iron.
  • This sounds really good! Do you think i could use rotel instead?
  • I think so. It would be a milder flavor than if you used stewed tomatoes and fresh jalapenos, but I think it will still taste delish!