Crockpot Chicken Tortilla Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Directions
3-4 Chicken Breasts2 15-oz. cans black beans, undrained2 15-oz. cans Mexican stewed tomatoes1 cup salsa4-oz. can chopped green chilies14.5-oz. can tomato sauce
Spray crockpot with non-stick spray. Place chicken breasts in the bottom of the crock (can be frozen still). Add remaining ingredients on top. Cook for 8-9 hours on LOW or 4-5 hours on HIGH. Can sprinkle part skim mozarella cheese on top. Makes approximately 12 1-cup servings.
Number of Servings: 12
Recipe submitted by SparkPeople user NISSENSLTZ9.
Number of Servings: 12
Recipe submitted by SparkPeople user NISSENSLTZ9.
Nutritional Info Amount Per Serving
- Calories: 125.3
- Total Fat: 0.8 g
- Cholesterol: 16.4 mg
- Sodium: 317.4 mg
- Total Carbs: 17.9 g
- Dietary Fiber: 5.8 g
- Protein: 12.3 g
Member Reviews
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ANDERPA
Made this tonite and it's terrific. DH thought it was too thick, but he ate two bowls. It is thick, more like Rachel Ray's STOUP, part STew and part sOUP. I thought it was going to be thin, but it really thickened nicely at the end and was a very hearty meal. Served w/ lowfat corn bread. Yumm-o! - 3/29/09
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BORN2LEARN
This is flexible, easy, and yummy! The whole family likes it. If I add extra beans (I change it up on the type), they use those scoop chips and eat it as a dip. Some times I add Rotel instead of the green chillies, and basically just use what ever type of tomato or beans I have in the cabinet. - 1/20/11