Chicken Tortilla Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
6 cup Campbell's low sodium chicken broth 8 ounces Chicken Breast (cooked), no skin, roasted 1.25 cup La Victoria Enchilada Sauce 1.5 cup Beans, black 1 cup kernels Yellow Sweet Corn, Frozen 1.75 cup Tomatoes, red, ripe, canned, with green chilies .5 cup, chopped Onions, raw 4 oz Green Chiles (Whole)
Place all ingredients in slow cooker. Chicken can be place in raw, and should be cooked as whole breasts or whole breast tenders. Cook on medium heat 6-8 hours. Just before serving lift chicken out with slotted spoon, shred it with 2 forks, and return it to the slow cooker.
Excellent garnished with baked tortilla strips, low-fat tortilla chips, a little shredded cheese, or a little low-fat sour cream. Kick up the heat with by choosing medium or hot enchilada sauce, or add a few drops of tabasco to each bowl upon serving.
Serving Size: Makes 10 1-cup servings (though a 1.5-2 cup serving makes an excellent stand-alone meal!)
Number of Servings: 10
Recipe submitted by SparkPeople user HEALTHY-ME26.
Excellent garnished with baked tortilla strips, low-fat tortilla chips, a little shredded cheese, or a little low-fat sour cream. Kick up the heat with by choosing medium or hot enchilada sauce, or add a few drops of tabasco to each bowl upon serving.
Serving Size: Makes 10 1-cup servings (though a 1.5-2 cup serving makes an excellent stand-alone meal!)
Number of Servings: 10
Recipe submitted by SparkPeople user HEALTHY-ME26.
Nutritional Info Amount Per Serving
- Calories: 106.1
- Total Fat: 1.4 g
- Cholesterol: 14.0 mg
- Sodium: 808.6 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 3.1 g
- Protein: 9.9 g
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