Slow-Cooker Chicken Tortilla Soup

Name: Slow-Cooker Chicken Tortilla Soup Recipe
Prep time: 5 min
Cook time: 360 min
Total time: 365 min
Yield: 16
Ingredients: 4-Frozen Chicken Breasts Boneless/Skinless; 2-15oz Mild Red Enchilada Sauce; 2-14.5oz Chicken Broth- Reduced Sodium; 1-4oz can Chopped Mild Green Chile Peppers; 2 tsp Cumin; 2 tsp Chili Powder; 1 tsp Black Pepper; 1 pkg. 10oz Frozen Corn; 1 can Cannellini Beans; 1 can Black Beans

Minutes to Prepare: 5
Minutes to Cook: 360

Number of Servings: 16

Ingredients

4-Frozen Chicken Breasts, Boneless/Skinless2-15oz Mild Red Enchilada Sauce2-14.5oz Chicken Broth- Reduced Sodium1-4oz can Chopped Mild Green Chile Peppers2 tsp Cumin2 tsp Chili Powder1 tsp Black Pepper1 pkg. 10oz Frozen Corn1 can Cannellini Beans1 can Black Beans

Directions

Placing frozen chicken breasts on bottom, top with rest of ingredients- minus the frozen corn (stirring it to mix the spices). Cook on low for 6-8 hours. Remove chicken breasts to plate and shred with 2 forks. Return to slow cooker. Stir in corn. Continue to heat until all is hot.

Add additional toppings (Not included in recipe)
-Parmesan Cheese, Sour Cream, Avocado, and Tortilla chips

Serving Size: Makes 12-16 servings

Number of Servings: 16

Recipe submitted by SparkPeople user ANDIEBM71.

Servings Per Recipe: 16

Nutritional Info Amount Per Serving

Calories: 186.4
Total Fat: 4.3 g
Cholesterol: 4.1 mg
Sodium: 1,006.5 mg
Total Carbs: 30.0 g
Dietary Fiber: 7.1 g
Protein: 8.8 g

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