Chicken Tortilla Soup - Miller Musings
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 boneless skinless chicken breasts2 10oz cans of Ro-Tel (I like the lime & cilantro, but the regular is fine)1 can black beans, rinsed and drained1 can kidney beans, rinsed and drained1 can corn1 onion, chopped2 14.5oz cans low-sodium chicken broth1-2 cups of water1 Tbsp garlic powder*1 Tbsp chile powder*1 Tbsp ground cumin*1 Tbsp dried cilantro*tortilla chipssour creamshredded cheddar or Mexican blend cheesefresh cilantro*Instead of these spices, you could include a packet of Taco seasoning if you prefer.*
ut chopped onion, cans of beans, rotel, corn, chicken broth, water, and spices in CrockPot and stir to mix. Put chicken breasts on top of mixture and make sure they're at least partly submerged in liquid. Cook on high 6-7 hours or low 8-9 hours. Before serving remove the chicken breasts from soup and shred, if needed, (sometimes they'll just fall apart on their own, but sometimes they need some help). Return chicken to CrockPot, stir to combine.
To serve put a few tortilla chips in the bottom of a bowl, ladle soup over tortilla chips, top with shredded cheddar cheese, (today I used the Kraft Mexican blend and it was yummy), fresh cilantro and a dollop of sour cream, serve with more chips if you like. Enjoy!
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user MELIMMC88.
To serve put a few tortilla chips in the bottom of a bowl, ladle soup over tortilla chips, top with shredded cheddar cheese, (today I used the Kraft Mexican blend and it was yummy), fresh cilantro and a dollop of sour cream, serve with more chips if you like. Enjoy!
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user MELIMMC88.
Nutritional Info Amount Per Serving
- Calories: 152.5
- Total Fat: 2.8 g
- Cholesterol: 10.8 mg
- Sodium: 1,125.1 mg
- Total Carbs: 23.8 g
- Dietary Fiber: 6.1 g
- Protein: 8.8 g