crock pot chicken tortilla soup

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 212.2
  • Total Fat: 2.6 g
  • Cholesterol: 20.0 mg
  • Sodium: 727.3 mg
  • Total Carbs: 35.9 g
  • Dietary Fiber: 7.6 g
  • Protein: 14.2 g

View full nutritional breakdown of crock pot chicken tortilla soup calories by ingredient
Report Inappropriate Recipe


Number of Servings: 8


    Beans, black, 2.5 cup
    Yellow Sweet Corn, Frozen, 2.5 cup kernels
    *Tomato products, Hunts Diced Tomatoes w/ Basil, Garlic, and Oregano, 2.5 serving
    1.5 cups water
    *Old El Paso Taco Seasoning Mix (40% Less Sodium), 6 tsp
    Tomato Sauce, 1 cup
    *Cream of Chicken Soup (fat free), 2 cup
    *Light Silk Plain Soy Beverage, 2 cup
    *Boneless skinless chicken breasts (frozen), 8 oz


In crock pot, mix the enchilada packet together with the water and tomato sauce. Add cream of chicken soup and milk and whisk together until smooth. Add chicken. Pour drained black beans, drained corn and diced tomatoes on top of that.Cook on low 6-8 hours.Before serving, take out chicken and shred or dice, then put back and stir it all together. Serve with sour cream, shredded cheddar cheese, lime, avocado, or tortilla chips. (We just did cheese and sour cream, we forgot about chips)

Serving Size: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user FLABBYTAMNOMORE.


Rate This Recipe

Member Ratings For This Recipe