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.