Slow Cooker Chicken Tortilla Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 pound boiled and shredded skinless chicken 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 1/2 cups fat free chicken broth (4 cups if you want your soup a bit thinner) or, you can use 2 cups of water and one 14.5 ounce can broth 1 teaspoon cumin 1 teaspoon chili powder 1 teaspoon Sea Salt1/4 teaspoon black pepper 1 bay leaf 1 (10 ounce) package frozen corn 1 tablespoon chopped fresh cilantro
1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro.
2. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Serving size is approx. 1 cup
Number of Servings: 8
Recipe submitted by SparkPeople user MSPOETT.
2. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Serving size is approx. 1 cup
Number of Servings: 8
Recipe submitted by SparkPeople user MSPOETT.
Nutritional Info Amount Per Serving
- Calories: 192.9
- Total Fat: 5.5 g
- Cholesterol: 47.7 mg
- Sodium: 789.7 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 2.0 g
- Protein: 19.2 g
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