Slow Cooker Chicken Tortilla Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 169.1
- Total Fat: 2.5 g
- Cholesterol: 35.1 mg
- Sodium: 310.8 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 4.3 g
- Protein: 17.4 g
View full nutritional breakdown of Slow Cooker Chicken Tortilla Soup calories by ingredient
Introduction
This tortilla soup tastes better than anything you can get at a restaurant. And it's healthy too! Don't let the long list of ingredients fool you. All you do is dump everything into the slow cooker and walk away. This tortilla soup tastes better than anything you can get at a restaurant. And it's healthy too! Don't let the long list of ingredients fool you. All you do is dump everything into the slow cooker and walk away.Number of Servings: 8
Ingredients
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1 pound frozen chicken (shred near end of cooking time)
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
3(14.5 ounce) cans chicken broth
1 teaspoon cumin
1/4 teaspoon black pepper
1 (10 ounce) package frozen corn
1 can black beans, rinsed
Directions
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in chicken broth, and season with cumin, salt, and pepper. Stir in corn and black beans. Cover and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Garnish with crushed tortilla chips, sour cream, shredded cheese, or avocados. (Note: garnishes not included in nutrition information) Makes 8 servings.
Member Ratings For This Recipe
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CD9948086
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KC31WA
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RUNNINGLISA
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ADIMITRE
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DANCEMOM1970
I made a couple of small changes. Instead of canned enchilada sauce, I used tomato sauce with taco seasoning. Also threw about half a cup of cornmeal that thickened up the soup a lot and instead of tomatoes, put in small jar of salsa. Topped with cheese, light sour cream and oven toasted tortilla. - 10/14/12
