Crock-Pot Chicken Tortilla Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
5 boneless, skinless chicken thighs2 cans (15 oz each) diced tomatoes, undrained (I used Del Monte, no salt added)1 can (4 oz) chopped mild green chilies, drained1/2- 1 cup chicken stock (I used Swanson 33% less sodium)1 yellow onion, diced2 cloves garlic, minced1 teaspoon ground cuminSalt and pepper, to taste4 corn tortillas, sliced into 1/4-inch strips (If you have access to homemade tortillas, it really makes it better!)1/2 cup shredded Monterrey Jack cheese (Calculated with Colby and Monterrey Jack)1 avocado, peeled, diced, and tossed with lime juice to prevent browningRemaining Lime juice
Place the Chicken Thighs in the Crock-Pot. Combine diced tomatoes, green chilies, chicken stock, onion, garlic and cumin in a bowl. Pour the tomato mixture over the chicken.
Cover and cook on LOW for 6 hours, or on HIGH for 3 hours (I cooked mine on LOW), or until chicken is tender. Remove the chicken from the Crock-Pot. Shred the chicken with two forks. Return the chicken to the cooking liquid, and adjust seasonings if needed. (You can also add a little more chicken stock if you wish.)
Just before serving, add the tortilla strips (and cilantro, if you are including it). Stir to mix in the tortillas. (I also added the juice of about half a lime at this point.) Serve in soup bowls, topping each serving with cheese and avocado.
Makes about 5-6 substantial servings. (I'm sorry, I didn't measure it exactly at the time.)
Number of Servings: 6
Recipe submitted by SparkPeople user KISSYTINA.
Cover and cook on LOW for 6 hours, or on HIGH for 3 hours (I cooked mine on LOW), or until chicken is tender. Remove the chicken from the Crock-Pot. Shred the chicken with two forks. Return the chicken to the cooking liquid, and adjust seasonings if needed. (You can also add a little more chicken stock if you wish.)
Just before serving, add the tortilla strips (and cilantro, if you are including it). Stir to mix in the tortillas. (I also added the juice of about half a lime at this point.) Serve in soup bowls, topping each serving with cheese and avocado.
Makes about 5-6 substantial servings. (I'm sorry, I didn't measure it exactly at the time.)
Number of Servings: 6
Recipe submitted by SparkPeople user KISSYTINA.
Nutritional Info Amount Per Serving
- Calories: 232.7
- Total Fat: 9.5 g
- Cholesterol: 55.3 mg
- Sodium: 717.7 mg
- Total Carbs: 21.7 g
- Dietary Fiber: 6.2 g
- Protein: 16.9 g
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