Slow-Cooker Chicken Tortilla Soup

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 285.1
  • Total Fat: 2.5 g
  • Cholesterol: 49.3 mg
  • Sodium: 900.8 mg
  • Total Carbs: 36.2 g
  • Dietary Fiber: 10.1 g
  • Protein: 30.6 g

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


Introduction

Adapted from allrecipes.com. I used frozen chicken breasts that I took out after cooking 3.5 hours on high and shredded and then added back to the soup and continued cooking for the reamining time. I also added in 1 can each of black beans and pinto beans that I drained and rinsed.

Top with shredded cheddar cheese and tortilla strips (these toppings have not been accounted for in the calorie count). Adapted from allrecipes.com. I used frozen chicken breasts that I took out after cooking 3.5 hours on high and shredded and then added back to the soup and continued cooking for the reamining time. I also added in 1 can each of black beans and pinto beans that I drained and rinsed.

Top with shredded cheddar cheese and tortilla strips (these toppings have not been accounted for in the calorie count).
Number of Servings: 8

Ingredients

    1.5 pounds frozen chicken breasts
    1 (15oz) can diced tomatoes
    1 (10oz) can enchilada sauce
    1 medium onion, chopped
    1 (4oz) can diced green chile peppers
    2 cloves garlic, minced
    1 (15oz) can black beans, drained and rinsed
    1 (15oz) can pinto beans, drained and rinsed
    1 (32oz) carton of low sodium chicken broth
    1 tsp cumin
    1 tsp chili powder
    1/2 tsp black pepper
    1 bay leaf
    1 (12oz) package of frozen corn

Directions

1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, garlic, black beans and pinto beans into a slow cooker.

2. Pour in chicken broth and season with cumin, chili powder, pepper and bay leaf. Stir in corn.

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

Serving Size: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user KAISERSOZE.