Tortilla Chicken Soup

Servings: 6

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 1 small onion, diced
• 1 (15-ounce) can reduced-sodium black beans, drained and rinsed
• 1 (12-ounce) bag frozen corn kernels
• 1 (8-ounce) can tomato sauce
• 2 (10-ounce) cans Ro*Tel® mild diced tomatoes and green chilies
• 1 (4.5-ounce) can chopped green chilies
• 1 (1-ounce) packet less-sodium taco seasoning
• 1 (32-ounce) container low-sodium chicken broth (I like Pacific Organic)
• ¾ cup Fresh Gormet lightly salted tortilla strips

Instructions: 

1. Place the chicken in a slow cooker. Add the onion, black beans, corn, tomato sauce, diced tomatoes, green chilies, taco seasoning, and chicken broth, and stir to combine. Cover and cook on high heat for 4 hours or on low heat for 8 hours.
2. Remove the chicken and shred. Return the shredded chicken to the slow cooker and mix well.
3. To serve, ladle the soup into bowls. Garnish each serving with 2 tablespoons of tortilla strips.

Link to website here.