Slow Cooker Mexican Chicken and Vegetable Soup (Tortilla Soup)

Slow Cooker Mexican Chicken and Vegetable Soup (Tortilla Soup)
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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 210.6
  • Total Fat: 2.7 g
  • Cholesterol: 39.1 mg
  • Sodium: 580.6 mg
  • Total Carbs: 26.3 g
  • Dietary Fiber: 6.8 g
  • Protein: 22.4 g

View full nutritional breakdown of Slow Cooker Mexican Chicken and Vegetable Soup (Tortilla Soup) calories by ingredient
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Introduction

This is a recipe based on tortilla soup, but I dont add tortillas. You can certainly do that, and then you have tortilla soup! The other difference between regular tortilla soup receipes and mine is that is mine is very vegetable heavy, as I like my soups rich with veggies. I also dont make mine as brothy as most tortilla soups, but if you like that just simply add more broth at the beginning. Also, you can top it with whatever you would like. Most common toppings are shredded cheese, tortilla strips, sour cream, cilantro, and maybe a squeeze of lime. This is a recipe based on tortilla soup, but I dont add tortillas. You can certainly do that, and then you have tortilla soup! The other difference between regular tortilla soup receipes and mine is that is mine is very vegetable heavy, as I like my soups rich with veggies. I also dont make mine as brothy as most tortilla soups, but if you like that just simply add more broth at the beginning. Also, you can top it with whatever you would like. Most common toppings are shredded cheese, tortilla strips, sour cream, cilantro, and maybe a squeeze of lime.
Number of Servings: 14

Ingredients

    4 chicken breasts, around 2 lbs.
    Frozen corn, 12 oz
    Frozen peans, 12 oz
    (Any other frozen veggies, feel free to add in)
    4 cups Chicken broth, less sodium and fat free
    1 can Rotel diced tomatoes and green chilies
    1 can Kuners Great Northern Beans
    1 can Kuners Black Beans, no salt
    1 can Del Monte Petite Cuts Diced Tomatoes, no Salt
    1 15 oz can Hatch Red Enchilada Sauce
    1 4 oz. can Diced Green Chilies (you can add more if you like the flavor)
    2 TBS ground cumin
    1.5 TBS chili powder (or to taste, depending on how hot you like it)
    2 large cloves garlic, pressed/minced
    6 TBS Cilantro, chopped, divided
    Salt & Pepper to taste

Directions

1.) Put all ingredients into the slow cooker, but only 3 TBS cilantro (you can add more if you like the taste).

2.) Cook on low for 8-10 hours.

3.) Check your chicken at 8 hours - is it falling apart? If not, allow it to cook for another 1-2 hours.

4.) When chicken is falling apart, scoop all the chicken out and put it in a kitchen aid mixer. Mix it so it is all in small pieces like shredded chicken. Keep to side.

5.) Scoop out about 1.5 cups of veggies with broth. Blend in a large blender (careful - it will be hot, so you want a large blender so the steam doesn't make it explode. You can also wait to do this until it cools down). After blending, put back into soup.

6.) Add chicken back into soup, and stir.

Serve with shredded cheese, sour cream (to taste), and sprinkle some fresh cilantro on each serving. If you want to make it like tortilla soup, simply toast or fry some tortilla strips and add them on top.

Serving Size: Makes about 12-14 cup size servings

Number of Servings: 14

Recipe submitted by SparkPeople user NAGEMSIRRAH.

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