Slow Cooker Mexican Chicken and Vegetable Soup (Tortilla Soup)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
4 chicken breasts, around 2 lbs.Frozen corn, 12 ozFrozen peans, 12 oz(Any other frozen veggies, feel free to add in)4 cups Chicken broth, less sodium and fat free1 can Rotel diced tomatoes and green chilies1 can Kuners Great Northern Beans1 can Kuners Black Beans, no salt1 can Del Monte Petite Cuts Diced Tomatoes, no Salt1 15 oz can Hatch Red Enchilada Sauce1 4 oz. can Diced Green Chilies (you can add more if you like the flavor)2 TBS ground cumin1.5 TBS chili powder (or to taste, depending on how hot you like it)2 large cloves garlic, pressed/minced6 TBS Cilantro, chopped, dividedSalt & Pepper to taste
1.) Put all ingredients into the slow cooker, but only 3 TBS cilantro (you can add more if you like the taste).
2.) Cook on low for 8-10 hours.
3.) Check your chicken at 8 hours - is it falling apart? If not, allow it to cook for another 1-2 hours.
4.) When chicken is falling apart, scoop all the chicken out and put it in a kitchen aid mixer. Mix it so it is all in small pieces like shredded chicken. Keep to side.
5.) Scoop out about 1.5 cups of veggies with broth. Blend in a large blender (careful - it will be hot, so you want a large blender so the steam doesn't make it explode. You can also wait to do this until it cools down). After blending, put back into soup.
6.) Add chicken back into soup, and stir.
Serve with shredded cheese, sour cream (to taste), and sprinkle some fresh cilantro on each serving. If you want to make it like tortilla soup, simply toast or fry some tortilla strips and add them on top.
Serving Size: Makes about 12-14 cup size servings
Number of Servings: 14
Recipe submitted by SparkPeople user NAGEMSIRRAH.
2.) Cook on low for 8-10 hours.
3.) Check your chicken at 8 hours - is it falling apart? If not, allow it to cook for another 1-2 hours.
4.) When chicken is falling apart, scoop all the chicken out and put it in a kitchen aid mixer. Mix it so it is all in small pieces like shredded chicken. Keep to side.
5.) Scoop out about 1.5 cups of veggies with broth. Blend in a large blender (careful - it will be hot, so you want a large blender so the steam doesn't make it explode. You can also wait to do this until it cools down). After blending, put back into soup.
6.) Add chicken back into soup, and stir.
Serve with shredded cheese, sour cream (to taste), and sprinkle some fresh cilantro on each serving. If you want to make it like tortilla soup, simply toast or fry some tortilla strips and add them on top.
Serving Size: Makes about 12-14 cup size servings
Number of Servings: 14
Recipe submitted by SparkPeople user NAGEMSIRRAH.
Nutritional Info Amount Per Serving
- Calories: 210.6
- Total Fat: 2.7 g
- Cholesterol: 39.1 mg
- Sodium: 580.6 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 6.8 g
- Protein: 22.4 g
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