@adamwolfefitness: Chicken Tortilla Soup 🔥 373 cals 43g protein 9g fat 29g carbs Cookbook in bio 🔗 Ingredients: This makes 6 servings 32 oz boneless skinless chicken breast 1 red bell pepper, diced 1 medium yellow onion, diced 3 garlic cloves, minced 1 can (10 oz) Rotel diced tomatoes with green chilies 1 can (15 oz) black beans, drained and rinsed 1 cup sweet corn 1 can (10 oz) red enchilada sauce 3 cups no salt chicken broth 2 tbsp tomato paste 4 oz reduced-fat cream cheese, softened* ½ cup reduced-fat shredded Mexican cheese Juice of 1 lime Fresh cilantro, chopped 6 servings (12 tbsp) Tortilla strips Seasoning blend: 2 tsp chili powder 2 tsp ground cumin 1 tsp smoked paprika 1 tsp garlic powder 1 tsp dried oregano ½ tsp black pepper ½ tsp salt (adjust to taste) ¼ tsp cayenne pepper (optional) Optional toppings: Diced avocado Fresh cilantro Plain Greek yogurt or sour cream Fresh lime wedges Directions: 1. Add the chicken breasts, bell pepper, onion, garlic, Rotel, black beans, corn, enchilada sauce, chicken broth, tomato paste, and seasoning blend directly into your crockpot. 2. Cover and cook on HIGH for 3 hours, until the chicken reaches 165°F internally and shreds easily. Remove the cooked chicken and shred using two forks. While the chicken is out, stir in the softened cream cheese until completely melted and smooth. 3. Add the shredded chicken back into the crockpot along with the reduced-fat Mexican cheese. Stir until the cheese is melted and the soup is creamy. 4. Finish with fresh lime juice and chopped cilantro. Taste and adjust seasonings as needed. 5. Divide into 6 servings and top with crispy tortilla strips, diced avocado, fresh cilantro, and a spoonful of Greek yogurt or sour cream. Enjoy! Follow for more! #highprotein #chickentortillasoup #crockpot #mealprep #healthyrecipes

Adam Wolfe

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Region: US

Friday 06 November 2026 15:16:17 GMT