Ingredients2 (12.5 oz) cans of Canned Chicken (drained) - make sure chicken is shredded and separated
1 (15 oz.) can diced tomatoes
1 (10 oz.) can enchilada sauce
1 (15 oz.) can black beans
1 (10 oz.) pkg frozen corn
2 cups water (if you like thicker soup use less)
1 (14 oz.) can of fat free chicken broth
1 medium onion chopped
1/4 tsp. black pepper
1 Tbsp. chopped cilantro
1/2 tsp. garlic salt.
7 corn tortillas
no fat cooking spray
Fat-Free Sour Cream.
Directions
Place chicken, tomatoes, black beans, enchilada sauce, onion, and garlic salt into a slow cooker. Pour in water and broth, and season with pepper. Stir in corn and cilantro. Cover and cook on Low setting for 6-8 hours or on High setting for 3-4 hours.
Preheat oven to 400 degrees. Spray each side of tortillas with fat free cooking spray. Cut into strips, then spread on baking sheet. Bake for 10-15 minutes. Ladle soup into bowls and top with a spoonful of fat free sour cream and tortilla strips.
Serving Size = 1 cup. Makes 4 quarts of soup (16 servings)
120 calories per serving. 1.5 fat grams per serving.
