Slow-Cooker Chicken Tortilla Soup

Name: Slow-Cooker Chicken Tortilla Soup Recipe
Prep time: 15 min
Total time: 15 min
Yield: 8
Ingredients: 1 pound shredded cooked chicken ( I used a rotisserie chicken); 1 (28 ounce) can petite diced tomatoes; 1 medium onion chopped; 1 (4 ounce) can chopped green chile peppers; 2 cloves garlic minced; 1 cups water; 2 cups chicken broth; 1 teaspoon cumin; 1 teaspoon chili powder; 1 teaspoon salt; 1/4 teaspoon black pepper; 1 bay leaf; 1 (10 ounce) package frozen corn; You can also add 1 tablespoon chopped cilantro to taste at the end.; vegetable oil

Minutes to Prepare: 15

Number of Servings: 8

Ingredients

1 pound shredded, cooked chicken ( I used a rotisserie chicken)1 (28 ounce) can petite diced tomatoes1 medium onion, chopped1 (4 ounce) can chopped green chile peppers2 cloves garlic, minced1 cups water2 cups chicken broth1 teaspoon cumin1 teaspoon chili powder1 teaspoon salt1/4 teaspoon black pepper1 bay leaf1 (10 ounce) package frozen cornYou can also add 1 tablespoon chopped cilantro to taste at the end.vegetable oil

Directions

1.Place tomatoes, 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. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. About an hour before it's done add the cooked shreeded rotisserie chicken (this way it will not over cook).

Makes 8 1 cup servings.
2.Preheat oven to 400 degrees F (200 degrees C).

Number of Servings: 8

Recipe submitted by SparkPeople user SHANELL17.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 185.9
Total Fat: 6.0 g
Cholesterol: 30.0 mg
Sodium: 1,109.5 mg
Total Carbs: 21.6 g
Dietary Fiber: 4.4 g
Protein: 13.4 g

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