Crock Pot Chicken Tortilla Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 serving Chicken-Perdue Boneless Skinless Chicken Breast, 4oz 2 serving Corn on the Cob, fresh med. ear 1 large (2-1/4 per lb, approx 3- Sweet peppers (bell) 1.5 cup Beans, black 4 cup Chicken stock, home-prepared 1.5 cup Canned Tomatoes 1 cup, chopped Onions, raw 1 tsp Chili powder 1 tbsp Cumin seed .5 tsp Oregano, ground 6 gram(s) Fresh Garlic (1 clove = 3g) (by AMBUDMAN) 1 tsp Salt .5 tsp Pepper, black
Rinse and cut chicken breasts into a few pieces (they will fall apart while cooking so no major chopping required.
Rinse 1 can of black beans
Use 1 can diced tomatoes and 1 can Rotel
Chop peppers - any variety/quantity you like: green, red, yellow, banana, poblano, or jalapeno if you like spicy
Seasoned salt preferred vs. reg. salt (this recipe calculator has its limitations)
Add everything to a crock pot and simmer 8- 10 hrs or more or simmer on stove on low for 2 hrs.
Serve with tortillas, chopped avocado, shredded cheese, chopped cilantro, etc.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user REYNOLDSJEA.
Rinse 1 can of black beans
Use 1 can diced tomatoes and 1 can Rotel
Chop peppers - any variety/quantity you like: green, red, yellow, banana, poblano, or jalapeno if you like spicy
Seasoned salt preferred vs. reg. salt (this recipe calculator has its limitations)
Add everything to a crock pot and simmer 8- 10 hrs or more or simmer on stove on low for 2 hrs.
Serve with tortillas, chopped avocado, shredded cheese, chopped cilantro, etc.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user REYNOLDSJEA.
Nutritional Info Amount Per Serving
- Calories: 236.0
- Total Fat: 4.2 g
- Cholesterol: 39.8 mg
- Sodium: 876.4 mg
- Total Carbs: 30.0 g
- Dietary Fiber: 6.6 g
- Protein: 21.1 g
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