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

Servings and Times

Servings 6

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.

  • 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.