Slow cooker chicken tortilla soup

Name: Slow cooker chicken tortilla soup Recipe
Yield: 8
Ingredients: 1 pd shredded cooked chicken; 1 (15 oz) can whole peeled tomatoes mashed; 1 (10oz) can enchilada sauce; 1 medium onion chopped; 1 (4oz) can chopped green chile peppers; 2 cloves garlic minced; 2 cups water; 1 (14.5 oz) can chicken broth; 1 tsp. cumin; 1 tsp. chili powder; 1 tsp. salt; 1/4 tsp black pepper; 1 bay leaf; 1 (10oz) package frozen corn; 1 tbsp. chopped cilantro; 1 can white beans

Number of Servings: 8

Ingredients

1 pd shredded, cooked chicken1 (15 oz) can whole peeled tomatoes,mashed1 (10oz) can enchilada sauce1 medium onion, chopped1 (4oz) can chopped green chile peppers2 cloves garlic, minced2 cups water1 (14.5 oz) can chicken broth1 tsp. cumin1 tsp. chili powder1 tsp. salt1/4 tsp black pepper1 bay leaf1 (10oz) package frozen corn1 tbsp. chopped cilantro1 can white beans

Directions

1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season, with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn, white beans, and cilantro. Cover, and cook on low setting for 6 to 8 hours or on high setting for 3 to 4 hours.

Number of Servings: 8

Recipe submitted by SparkPeople user SGRANT68.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 356.3
Total Fat: 10.4 g
Cholesterol: 5.5 mg
Sodium: 1,815.7 mg
Total Carbs: 51.2 g
Dietary Fiber: 9.0 g
Protein: 15.9 g

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