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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 163.4
  • Total Fat: 5.4 g
  • Cholesterol: 28.6 mg
  • Sodium: 538.4 mg
  • Total Carbs: 20.3 g
  • Dietary Fiber: 3.4 g
  • Protein: 9.3 g

View full nutritional breakdown of Betty's Crockpot Chicken Tortilla Soup calories by ingredient
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Betty's Crockpot Chicken Tortilla Soup

Submitted by: BACORONA


Number of Servings: 6

Ingredients

    Celery, raw, 2 stalk, medium, chopped
    Baby carrots, 2.25 oz. bag, chopped
    Onions, raw, .25 cup, chopped
    Yellow Sweet Corn, Canned, .5 cup
    Diced Tomatoes, S&W Organic Ready-Cut canned, 14.5 oz
    Taco seasoning, Bolner's Fiesta, 1 T
    Brown Rice, medium grain, .25 cup
    Crushed Red Pepper, 1 tsp
    Garlic, 4 cloves
    1 tsp chili powder
    Chicken Thigh, 3 thigh, bone and skin removed
    Tortilla Chips, 3 oz
    Water, 2 1/2 - 3 cups
    3 cups low sodium chicken broth

Directions

1)Remove skin from 3 chicken thighs and boil in 2 cups water with 3 minced cloves of garlic.

2)Place celery, carrots, onion, corn, tomatoes, taco seasoning, rice, crushed red pepper, chili powder and 1 minced garlic clove in crockpot.

3)Remove chicken from broth and allow to cool. Remove chicken from bone and shred by pulling it apart with 2 forks.

4)Place broth from chicken in refrigerator to separate fat. Once cooled, skim fat.

5)Add broth to crockpot along with 3 cups low sodium chicken broth and cook on high for 4-5 hours.

6)Add chicken to crockpot during last hour of cooking.

7)Makes 6 servings. Add 0.5 oz. broken tortilla chips to each bowl prior to serving.

May add 1/4 cup mozzarella cheese to each serving. (Not included in calorie count.)

Number of Servings: 6

Recipe submitted by SparkPeople user BACORONA.






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