Crock-Pot Chicken Tortilla Soup

Crock-Pot Chicken Tortilla Soup
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 232.7
  • Total Fat: 9.5 g
  • Cholesterol: 55.3 mg
  • Sodium: 717.7 mg
  • Total Carbs: 21.7 g
  • Dietary Fiber: 6.2 g
  • Protein: 16.9 g

View full nutritional breakdown of Crock-Pot Chicken Tortilla Soup calories by ingredient


Introduction

A really delicious and satisfying soup, perfect for a cold night, or just an easy dinner. I was surprised how good this was, and it can be easily modified.

This recipe was taken from a Crock-Pot Recipe card, but modified slightly. I use lower sodium chicken stock and canned tomatoes. You can also add Fresh Cilantro if you like. A really delicious and satisfying soup, perfect for a cold night, or just an easy dinner. I was surprised how good this was, and it can be easily modified.

This recipe was taken from a Crock-Pot Recipe card, but modified slightly. I use lower sodium chicken stock and canned tomatoes. You can also add Fresh Cilantro if you like.
Number of Servings: 6

Ingredients

    5 boneless, skinless chicken thighs
    2 cans (15 oz each) diced tomatoes, undrained (I used Del Monte, no salt added)
    1 can (4 oz) chopped mild green chilies, drained
    1/2- 1 cup chicken stock (I used Swanson 33% less sodium)
    1 yellow onion, diced
    2 cloves garlic, minced
    1 teaspoon ground cumin
    Salt and pepper, to taste
    4 corn tortillas, sliced into 1/4-inch strips (If you have access to homemade tortillas, it really makes it better!)
    1/2 cup shredded Monterrey Jack cheese (Calculated with Colby and Monterrey Jack)
    1 avocado, peeled, diced, and tossed with lime juice to prevent browning
    Remaining Lime juice

Directions

Place the Chicken Thighs in the Crock-Pot. Combine diced tomatoes, green chilies, chicken stock, onion, garlic and cumin in a bowl. Pour the tomato mixture over the chicken.

Cover and cook on LOW for 6 hours, or on HIGH for 3 hours (I cooked mine on LOW), or until chicken is tender. Remove the chicken from the Crock-Pot. Shred the chicken with two forks. Return the chicken to the cooking liquid, and adjust seasonings if needed. (You can also add a little more chicken stock if you wish.)

Just before serving, add the tortilla strips (and cilantro, if you are including it). Stir to mix in the tortillas. (I also added the juice of about half a lime at this point.) Serve in soup bowls, topping each serving with cheese and avocado.




Makes about 5-6 substantial servings. (I'm sorry, I didn't measure it exactly at the time.)

Number of Servings: 6

Recipe submitted by SparkPeople user KISSYTINA.