Do a quick prep in the morning and come home to a ready-to-eat chicken tortilla soup. At only 344 calories with 33 grams of protein and 9 grams of fiber, this soup makes a healthy leftover lunch. Tip: Add a splash of hot sauce to dial up the flavor.
1 pound boneless, skinless chicken breast
4 cups low-sodium chicken broth
1 15-ounce can black beans, drained
1 15-ounce jar low-sodium salsa
1/2 avocado, diced
12 tortilla chips, crumbled
Place the chicken, broth, black beans and salsa in a slow cooker. Cook on low for 8 hours or high for 4 hours. Remove chicken and shred, then return to soup. Spoon soup into bowls, topping with avocado and tortilla chips.
Serves: 4 | Serving Size: 1/4 recipe
Per serving: Calories: 344; Total Fat: 12g; Saturated Fat: 1g; Monounsaturated Fat: 3g; Cholesterol: 55mg; Sodium: 259mg; Carbohydrate: 35g; Dietary Fiber: 9g; Sugar: 5g; Protein: 33g