Slow Cooker Mexican Tortilla Chicken & Quinoa Soup

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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 12
Ingredients
1.0 unit (yield from 1 lb ready-to-cook chicken) Chicken Breast (cooked), no skin, roasted0.75 cup Bob's Red Mill Organic Whole Grain Quinoa (1/4 C dry = 1/2 C)1.0 cup kernels Yellow Sweet Corn, Frozen0.5 cup Black Beans - canned - Kroger2.0 cup Tomatoes, red, ripe, canned, with green chilies1.0 cup, chopped Onions, raw1.0 clove Garlic1.0 pepper Jalapeno Peppers2.0 tsp Old El Paso Taco Seasoning8.0 tbsp Ortega Enchilada Sauce64.0 fl oz Chicken Broth
Directions
Throw in a crock pot and put on either high for 3-4 hours or low for 6-8 hours

Serving Size: 12 bowls

Number of Servings: 12.0

Recipe submitted by SparkPeople user CDEMERS18.

Servings Per Recipe: 12
Nutritional Info Amount Per Serving
  • Calories: 75.7
  • Total Fat: 1.3 g
  • Cholesterol: 7.0 mg
  • Sodium: 909.4 mg
  • Total Carbs: 13.0 g
  • Dietary Fiber: 1.7 g
  • Protein: 4.5 g

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