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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 335.4
  • Total Fat: 3.0 g
  • Cholesterol: 91.2 mg
  • Sodium: 162.5 mg
  • Total Carbs: 33.1 g
  • Dietary Fiber: 5.1 g
  • Protein: 44.0 g

View full nutritional breakdown of Chicken-Tortilla Soup calories by ingredient
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Chicken-Tortilla Soup

Submitted by: CRBEDELL

Introduction

This recipe is for the Slow-Cooker, but could also be simmered on the stove-top This recipe is for the Slow-Cooker, but could also be simmered on the stove-top
Number of Servings: 6

Ingredients

    4 boneless, skinless chicken breasts, cut into small cubes
    2 cups fresh or frozen whole kernel corn
    1 can white/navy beans, low-sodium
    1 medium red onion, chopped
    4 garlic cloves, peeled & pressed or chopped
    4 cups low-sodium chicken broth
    2 cups water
    1/2 cup chopped cilantro (or to taste)
    2 tsp ground cumin
    1 tsp cayenne pepper
    1/2 tsp red pepper flakes
    1/8 tsp black pepper
    2 bay leaves
    4 6-inch corn tortillas


Directions

Makes 6 large servings

Combine all ingredients (except tortillas) in a slow-cooker. Cover and cook on high for 6 hours. Remove and discard bay leaves.

Cut tortillas into 1/4-inch wide strips; sprinkle with cajun or other spicy mix and place on greased baking sheet. Bake at 375 for 5-6 minutes. Stir strips and bake 5 more minutes or until crisp. Serve as garnish for soup along with shredded cheese* and additional chopped cilantro, if desired.
*Cheese is NOT included in nutritional counts as the soup is fine without it.

Number of Servings: 6

Recipe submitted by SparkPeople user CRBEDELL.






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