Crockpot Chicken Tortilla Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 503.5
  • Total Fat: 14.6 g
  • Cholesterol: 67.4 mg
  • Sodium: 2,524.7 mg
  • Total Carbs: 52.1 g
  • Dietary Fiber: 8.4 g
  • Protein: 37.2 g

View full nutritional breakdown of Crockpot Chicken Tortilla Soup calories by ingredient
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Number of Servings: 6

Ingredients

    1 1/2 lbs. boneless skinless chicken breasts -- cooked and shredded
    15 ounces whole tomatoes
    10 ounces enchilada sauce
    1 medium onion -- chopped
    4 ounces chopped green chilies
    1 clove garlic -- minced
    1 bunch chopped cilantro
    2 cups water
    14 1/2 ounces fat-free chicken broth
    1 teaspoon cumin
    1 teaspoon chili powder
    1 teaspoon salt
    1/4 teaspoon ground black pepper
    1 whole bay leaf
    1 cup fresh or frozen corn
    Tortilla chips
    Monterey Jack or Cheddar cheese -- for garnish
    Avocados -- optional

Directions

In an electric slow cooker, combine chicken, tomatoes, enchilada sauce, onion, green chilies, cilantro, and garlic. Add water, broth, cumin, chili powder, salt, pepper and bay leaf. Stir in corn. Cover and cook on low 6 to 8 hours
or on high 3 to 4 hours. Sprinkle tortilla chips, cilantro and cheese over soup. Makes 6 to 8 servings.


Number of Servings: 6

Recipe submitted by SparkPeople user JACKIEMC08.

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