Slow Cooker Chicken Tortilla Soup

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 192.9

Total Fat: 5.5 g
Cholesterol: 47.7 mg
Sodium: 789.7 mg
Total Carbs: 13.5 g
Dietary Fiber: 2.0 g
Protein: 19.2 g

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

Introduction

All you do is dump everything into the slow cooker and walk away. All you do is dump everything into the slow cooker and walk away.

Minutes to Prepare: 30

Minutes to Cook: 480

Number of Servings: 8

Ingredients

1 pound boiled and shredded skinless chicken

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

2 cloves garlic, minced

3 1/2 cups fat free chicken broth (4 cups if you want your soup a bit thinner) or, you can use 2 cups of water and one 14.5 ounce can broth

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon Sea Salt

1/4 teaspoon black pepper

1 bay leaf

1 (10 ounce) package frozen corn

1 tablespoon chopped fresh cilantro

Directions

1. Place chicken, tomatoes, enchilada sauce, 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 and cilantro.

2. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.

Serving size is approx. 1 cup

Number of Servings: 8

Recipe submitted by SparkPeople user MSPOETT.