Slow-Cooker Chicken Tortilla Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 lb. chicken - boneless, skinless breasts1 (15 ounce) can whole peeled tomatoes, mashed1 (10 ounce) can enchilada sauce 1 medium onion, chopped1 (4 ounce) can chopped green chile peppers4 gloves garlic, minced4 cups chicken stock1 t. cumin1 t. chili powder1 t. salt1/4 t. black pepper1 bay leaf1 (10 ounce) package frozen corn1 can (15 ounce) black beans, drained1 T. chopped cilantro7 corn tortillascooking spray or vegetable oil
1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into slow cooker. Pour in chicken stock and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn, black beans, and cilantro. Cover, and cook on low setting for 6-8 hours, or on high for 3-4 hours.
2. Preheat oven to 400 degrees
3. Lightly brush both sides of tortillas with oil (or may spray with cooking spray if desired. Cut tortillas into strips, then spread on a baking sheet.
4. Bake in preheated oven until crisp, about 10-15 minutes.
5. To serve, sprinkle tortilla strips, sour cream, and cheese over top of soup.
Number of Servings: 8
Recipe submitted by SparkPeople user AUSTIN9104.
2. Preheat oven to 400 degrees
3. Lightly brush both sides of tortillas with oil (or may spray with cooking spray if desired. Cut tortillas into strips, then spread on a baking sheet.
4. Bake in preheated oven until crisp, about 10-15 minutes.
5. To serve, sprinkle tortilla strips, sour cream, and cheese over top of soup.
Number of Servings: 8
Recipe submitted by SparkPeople user AUSTIN9104.
Nutritional Info Amount Per Serving
- Calories: 228.6
- Total Fat: 2.5 g
- Cholesterol: 49.3 mg
- Sodium: 640.0 mg
- Total Carbs: 24.7 g
- Dietary Fiber: 7.0 g
- Protein: 27.9 g
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