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Nutrition Facts
Serving Size
1/6 of recipe
Calories
332
Total Fat
10 g
Saturated Fat
3 g
Sodium
1,342 mg
Total Carbohydrate
32 g
Dietary Fiber
9 g
Protein
29 g
Ingredients and Preparation
Ingredients
Measures
Low-fat, reduced-sodium chicken broth
1 32-ounce box
98% fat-free cream of mushroom soup
1 10.75-ounce can
Jalapeno, diced (optional)
½-1
Black beans, drained
*
16-ounce can
Cooking spray
Garlic clove, minced
1
Small white onion, chopped
1
Yellow bell pepper, chopped
1
Chicken breast halves, cut into 1-inch cubes
2
Cumin
1 tablespoon
Chili powder
½ tablespoon
Low-fat sour cream
2 tablespoons
Reduced-fat grated cheddar cheese
2 tablespoons
Salsa
2 tablespoons
Lime
1
6-inch flour tortillas, cut into ½-inch strips
6
*To reduce sodium content, rinse beans in a strainer under cool running water.
Directions
- Add chicken broth, mushrooom soup, jalapeno, and black beans to a large crockpot (alternatively, you can use a large pot on the stove over medium-low heat).
- In a nonstick skillet coated with cooking spray, sauté garlic, onion, and pepper for 2-3 minutes over medium-high heat. Add chicken, cumin, and chili powder, and continue cooking 3-4 minutes, until chicken is lightly browned on all sides. Transfer vegetable and chicken mixture to crockpot (or pot).
- Cook in crockpot for 3-4 hours on high (or simmer in a pot over low heat for 1-2 hours).
- Bake tortilla strips on a nonstick cookie sheet at 350°F for 10 minutes, or until crisp.
- Serve soup in bowls over tortilla strips, topping each with ½ tablespoon sour cream, ½ tablespoon cheese, ½ tablespoon salsa, and a slice of lime.