25 Days of Christmas: Food Edition Episode 5

It's Saturday :) YAY! It means the weekend is here. And today we're celebrating my 30th Birthday :) I'm excited to see friends...

It's Saturday :) YAY! It means the weekend is here. And today we're celebrating my 30th Birthday :) I'm excited to see friends that I haven't seen in too long. And because we're partying tonight, I knew I needed to prepare a nutritious lunch so I could enjoy the party food.

So I began brainstorming recipes that I could make with what groceries I had left for the week. I decided to make Chicken Tortilla Soup. I've never made this before so I really had no clue what I was doing but what I ended up making turned out to be really good! With this cold weather we've been having, I've really been wanting soup too so this hit the spot!

First, I took 2 cans of low sodium, fat free chicken broth and added them to the crock pot along  with 2 raw chicken breasts and half a cup of salsa(make sure whatever kind it is that it doesn't have any weird ingredients or sugar, yeah some of them do). I cooked these down for about 1.5 hours on high and then used 2 forks to shred the chicken.




Then I drained and rinsed one can of low sodium black beans.




Then I added the black beans and 1 drained can of whole kernel corn to the
crock pot.

I also added another half a cup of salsa at this point because after tasting it I felt like it needed more. Then I continued to cook for it 35-45 minutes on low.

Serve with sprinkle of cheddar cheese! It turned out really, really good :) I was very impressed with myself, lol. ENJOY!

Today's code word is TORTILLA (don't forget to comment below as well as enter via the raffle entry form. To see official rules CLICK HERE.

Chicken Tortilla Soup
2 cans of low sodium, fat free chicken broth
2 raw chicken breasts
1 can low sodium black beans
1 can whole kernel corn (no sugar added)
1 cup salsa (no sugar added)

In crockpot, pour chicken broth & salsa. Add raw chicken breasts. Cook on high for 1.5-2 hours. With forks, shred chicken breasts. Drain beans & corn then add to soup. Continue to cook on low for 35-45 minutes. Serve with a sprinkle of cheddar cheese.


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Disclaimer: Kristi Osborn is an Independent Beachbody Coach. The postings on my site are my own and do not necessarily represent the position, strategy or opinions of Beachbody and its brands.

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4 comments

  1. Tortilla 😊
    Hope you had a great time at your party! Wish we could've been there!

    ReplyDelete
  2. Tortilla! Hope you had a blast celebrating! :)

    ReplyDelete