Chicken Tortilla Soup

This recipe was given to me by my Body Pump instructor (Becky) and it is a simple and delicious soup so thought I would share her recipe.  Below the recipe I will outline my changes and future changes.  

Chicken Tortilla Soup

3 cups cooked chicken breasts, shredded

1 c. diced onion

2 cloves garlic, minced

2 Tbsp. margarine

2 cans of low-sodium chicken broth

2 cans of stewed tomatoes in juice

1 small can of green chilies (drained)

1 - 2 cans of black beans, rinsed

1 -2 cans or corn, drained

1 Tbsp. cumin

1/2 c. fresh cilantro, chopped

1 can of tomato sauce

Toppings:

low - fat shredded cheese

light sour cream

tortilla strips or chips

Melt margarine in pan.  Saute onion until clear.  Add all ingredients to crock pot.  Cook on medium 6-8 hours.  When ready to serve, add cheese, sour cream and top with tortilla strips.

CHANGES/THOUGHTS

• I cut this recipe in half as I knew it was going to make a large batch.
• I used 2 cups chicken I had leftover from baking but you could use a store bought rotisserie chicken.
• I omitted the green chilies (hubby can no longer tolerate the spice).
• I used dried cilantro (about 1/2 Tbsp) instead of fresh
• I used 1 can of beans as I halved the recipe.  I think I would still use just 1 can of beans for a full recipe.
• I used a cup of fresh corn I froze over the summer.
• I would use just the 1 can of stewed tomatoes instead of 2.
• I did put in my crock pot but I cooked on high for 2 hours and then switched to warm.

I hope you take this recipe and tweak it to your own taste.  Enjoy!