chicken tortilla soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1.5 lbs boneless, skinless chicken breast2 cans (15 oz) no salt added diced tomato4oz chopped mild green chiles, drained1 medium yellow onion, diced1 tsp ground cumin2 cloves garlic, mincedsalt and pepper to taste4 corn tortillas, sliced into 1/4in strips2 tbls chopped fresh cilantro1/2 c. (2 oz.) shredded Monterey Jack1 avocado, diced and tossed with lime juice
Place chicken breasts in bottom of slow cooker. Mix next 7 ingredients and pour over chicken. Cover; cook on low 6 hour or on high 3 hours.
Remove chicken to cutting board and shred with 2 forks. Return to cooking liquid. Season with salt and pepper if desired.
Just before serving, add tortillas and cilantro to crock-pot and stir to blend. Top each serving with cheese and avocado.
Serving Size: 8 1 1/4 c servings
Number of Servings: 8
Recipe submitted by SparkPeople user RAVENSWORD2001.
Remove chicken to cutting board and shred with 2 forks. Return to cooking liquid. Season with salt and pepper if desired.
Just before serving, add tortillas and cilantro to crock-pot and stir to blend. Top each serving with cheese and avocado.
Serving Size: 8 1 1/4 c servings
Number of Servings: 8
Recipe submitted by SparkPeople user RAVENSWORD2001.
Nutritional Info Amount Per Serving
- Calories: 169.4
- Total Fat: 3.3 g
- Cholesterol: 56.3 mg
- Sodium: 574.5 mg
- Total Carbs: 15.3 g
- Dietary Fiber: 1.1 g
- Protein: 21.5 g
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