Ingredients
The following ingredients have 12 Servings
- 1 sweet onion (diced)
- 3 garlic cloves (minced)
- 1 cup celery (diced, approximately 2 stalks)
- 1 1/2 pounds boneless and skinless chicken breast
- 4 carrots (peeled and sliced)
- 15 ounces black beans (can, drained)
- 15 ounces pinto beans (can, drained)
- 14 1/2 ounces fire roasted tomatoes (can, optional diced tomatoes)
- 4 ounces diced jalapeño peppers (can, optional 2 fresh jalapeño peppers seeded and diced)
- 4 cups chicken broth or stock (low-sodium, fat-free)
- kosher or sea salt (to taste)
- 2 teaspoons Skinny Ms. Taco Seasoning (optional ground cumin)
- 1/2 cup cilantro (freshly chopped )
- 6 white corn tortillas (cut into 1/4 inch wide strips, then cut strips in half)
Instruction
- Add all ingredients to the slow cooker, except tortillas. Cook on low 7 - 8 hours, or until carrots are tender.
- The last 20 minutes of cooking time, cut the tortillas in half, then cut into 1/2" strips, add to slow cooker. Cook an additional 20 to 25 minutes.
- If desired, add a dollop of fat-free Greek yogurt or sour cream and reduced-fat grated cheddar cheese.