Slow-cooker Tortilla Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Del Monte Diced Tomatoes 15 oz.Frozen Corn, 12 oz Frozen 3 Pepper and Onion Blend, 12 ozChicken Broth, 4 cupChicken Breast, 1 lb.Cumin seed, to taste (~.25 tsp)Bay Leaf, 2 leavesCoriander, to taste (~.25 tsp)Chili powder, to taste!Kroger Green Chile Peppers Diced, 4 ozEnchilada Sauce, 10 oz8 10" corn tortillas4 cloves garlic mincedAdd Pepper and Salt to TasteKraft Shredded cheese
1. Cook and Shred Chicken.
2. Add all ingredients into slow cooker (except for tortillas, cheese, and oil) and add enough water to cover by approx 1 inch.
3. Cook on low in Slow cooker for 8 hours (or high for 3-4 hours)
4. Preheat oven to 400 degrees
5. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
6. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips and 1/8 cup cheese over soup.
Number of Servings: 8
Recipe submitted by SparkPeople user SHEF11308.
2. Add all ingredients into slow cooker (except for tortillas, cheese, and oil) and add enough water to cover by approx 1 inch.
3. Cook on low in Slow cooker for 8 hours (or high for 3-4 hours)
4. Preheat oven to 400 degrees
5. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
6. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips and 1/8 cup cheese over soup.
Number of Servings: 8
Recipe submitted by SparkPeople user SHEF11308.
Nutritional Info Amount Per Serving
- Calories: 268.7
- Total Fat: 7.6 g
- Cholesterol: 42.9 mg
- Sodium: 943.1 mg
- Total Carbs: 31.3 g
- Dietary Fiber: 4.5 g
- Protein: 21.7 g
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