Chicken Tortilla Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 large onion, chopped1 can of chili beans1 can of black beans1 can yellow corn1 (8oz) can tomato sauce1 (8oz) can diced tomatoes with green chiles3 boneless skinless chicken breastsShredded cheddar cheese, sour cream, & crushed tortilla chips for topping
Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
Number of Servings: 8
Recipe submitted by SparkPeople user KARIPDX.
Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
Number of Servings: 8
Recipe submitted by SparkPeople user KARIPDX.
Nutritional Info Amount Per Serving
- Calories: 333.0
- Total Fat: 7.3 g
- Cholesterol: 62.1 mg
- Sodium: 733.4 mg
- Total Carbs: 35.3 g
- Dietary Fiber: 8.6 g
- Protein: 31.5 g
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