Slow Cooker Tortilla Soup

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Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 284.0

Total Fat: 2.3 g
Cholesterol: 11.7 mg
Sodium: 688.8 mg
Total Carbs: 57.8 g
Dietary Fiber: 14.1 g
Protein: 15.7 g

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

Introduction

Too good to ignore! So Good SO easy to make and So Delicious! I eat it year round! Too good to ignore! So Good SO easy to make and So Delicious! I eat it year round!

Minutes to Prepare: 15

Minutes to Cook: 300

Number of Servings: 6

Ingredients

1 bag of frozen corn (1lb)

1 Green Bell Pepper

1 can of pinto beans, drained

1 small bag carrots (6 or 7 carrots)

1 cup low sodium chicken broth

1 can Tomato paste

1 can Diced Tomatoes no salt added or rotel if you want some heat

1 Boneless Skinless Chicken breasts

.5 cup Chopped Onion

Garlic, 2 cloves, crushed

Chili powder, 1 tbsp

Bay Leaf

1 tsp oregano

Tips

This recipe does not include calories for an avocado, chip, and cheese garnish, but boy are they good with the soup! Feel free to keep it in the fridge for seconds, thirds, and fourths throughout the week!

Directions

Chop the onion, raw chicken, and peeled carrots into bite sized pieces. Put all the ingredients in the slow cooker EXCEPT for the canned pinto beans. Mix them together. Cover the crock pot and set it to high for 5 hours. Drain and put the can of pinto beans in 30 minutes to 1 hour before serving (otherwise they turn to mush). Put it in a bowl and love your soup! :)

Serving Size: 6 Quarts makes 12, 2 cup servings