Slow-Cooker Chicken Tortilla Soup

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 228.6

Total Fat: 2.5 g
Cholesterol: 49.3 mg
Sodium: 640.0 mg
Total Carbs: 24.7 g
Dietary Fiber: 7.0 g
Protein: 27.9 g

View full nutritional breakdown of Slow-Cooker Chicken Tortilla Soup calories by ingredient

Minutes to Prepare: 30

Minutes to Cook: 480

Number of Servings: 8

Ingredients

1 lb. chicken - boneless, skinless breasts

1 (15 ounce) can whole peeled tomatoes, mashed

1 (10 ounce) can enchilada sauce

1 medium onion, chopped

1 (4 ounce) can chopped green chile peppers

4 gloves garlic, minced

4 cups chicken stock

1 t. cumin

1 t. chili powder

1 t. salt

1/4 t. black pepper

1 bay leaf

1 (10 ounce) package frozen corn

1 can (15 ounce) black beans, drained

1 T. chopped cilantro

7 corn tortillas

cooking spray or vegetable oil

Directions

1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into slow cooker. Pour in chicken stock and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn, black beans, and cilantro. Cover, and cook on low setting for 6-8 hours, or on high for 3-4 hours.
2. Preheat oven to 400 degrees
3. Lightly brush both sides of tortillas with oil (or may spray with cooking spray if desired. Cut tortillas into strips, then spread on a baking sheet.
4. Bake in preheated oven until crisp, about 10-15 minutes.
5. To serve, sprinkle tortilla strips, sour cream, and cheese over top of soup.

Number of Servings: 8

Recipe submitted by SparkPeople user AUSTIN9104.