Add all ingredients except the corn, beans and tortillas to a crockpot. Cook on high 6 hours. (If it switches to warm for a while at this point, that's okay.) When you're ready to serve, turn heat back to high, remove chicken and add corn and beans. Heat oven to 350. Shred the chicken and return to the crockpot. Spray tortillas with cooking spray, dust with a little chili powder if desired, cut into strips with a pizza cutter and bake 5-10 minutes til crispy. (Or just use tortilla chips, but these will be lower calorie.) Top bowls of finished stew with tortilla strips.
I'm allergic to avocado, a traditional ingredient for this soup. Add some to the end if you desire. I use hot enchilada sauce for extra zip. I also put the frozen corn into the fridge while the soup is cooking so it doesn't take as long to finish.
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|Serving Size: 1 Serving (628g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 61 (13%)|
|Amt Per Serving||% DV|
|Total Fat 6.8g||9 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 2g|
|Cholesterol 75.2mg||23 %|
|Sodium 1145.5mg||40 %|
|Potassium 1205.6mg||32 %|
|Total Carbohydrate 58.2g||17 %|
|Dietary Fiber 11.7g||47 %|
|Sugars, other 46.5g|
|Protein 43.6g||62 %|
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Calories per serving: 465
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