Slow-Cooker Chicken Tortilla Soup

Name: Slow-Cooker Chicken Tortilla Soup Recipe
Prep time: 30 min
Cook time: 480 min
Total time: 510 min
Yield: 8
Ingredients: 1.5 pounds frozen chicken breasts; 1 (15oz) can diced tomatoes; 1 (10oz) can enchilada sauce; 1 medium onion chopped; 1 (4oz) can diced green chile peppers; 2 cloves garlic minced; 1 (15oz) can black beans drained and rinsed; 1 (15oz) can pinto beans drained and rinsed; 1 (32oz) carton of low sodium chicken broth; 1 tsp cumin; 1 tsp chili powder; 1/2 tsp black pepper; 1 bay leaf; 1 (12oz) package of frozen corn

Minutes to Prepare: 30
Minutes to Cook: 480

Number of Servings: 8

Ingredients

1.5 pounds frozen chicken breasts1 (15oz) can diced tomatoes1 (10oz) can enchilada sauce1 medium onion, chopped1 (4oz) can diced green chile peppers2 cloves garlic, minced1 (15oz) can black beans, drained and rinsed1 (15oz) can pinto beans, drained and rinsed1 (32oz) carton of low sodium chicken broth1 tsp cumin1 tsp chili powder1/2 tsp black pepper1 bay leaf1 (12oz) package of frozen corn

Directions

1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, garlic, black beans and pinto beans into a slow cooker.

2. Pour in chicken broth and season with cumin, chili powder, pepper and bay leaf. Stir in corn.

3. Cover, and cook on Low setting 6-8 hours or on High setting for 3-4 hours.

Serving Size:�8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user KAISERSOZE.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving