Slow Cooker Chicken Tortilla Soup
  • Minutes to Cook:
  • Number of Servings: 8
Ingredients
Canned Tomatoes, 1 can (remove)La Victoria Enchilada Sauce, 1.25 cup (remove)Onions, raw, 1 medium (2-1/2" dia) (remove)*Green Chili Peppers, canned, .5 cup (remove)Garlic, 2 clove (remove)Chicken Broth, 1.5 can (10.75 oz) (remove)*Cumin seed, 1 tsp (remove)Chili powder, 1 tsp (remove)Pepper, black, .25 tbsp (remove)Yellow Sweet Corn, Frozen, 1.25 cup kernels (remove)Chicken Breast, no skin, 16 ounces (remove)2 cups water1 tsp saltbay leaf
Directions
Par boil the chick in a pot on the stove and shred it. Add all ingredients, cook with a bay leaf and 2 cups of water in the crock pot for 6-8 hours on low. Sprinkle with tortilla chips as garnish on top

Serving Size: 1 cup

Number of Servings: 8

Recipe submitted by SparkPeople user JWIM440.
Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 116.9
  • Total Fat: 1.8 g
  • Cholesterol: 34.0 mg
  • Sodium: 574.1 mg
  • Total Carbs: 11.2 g
  • Dietary Fiber: 1.8 g
  • Protein: 14.8 g

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