Crockpot Chicken Tortilla

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 264.3
  • Total Fat: 2.2 g
  • Cholesterol: 36.7 mg
  • Sodium: 1,444.7 mg
  • Total Carbs: 40.5 g
  • Dietary Fiber: 11.1 g
  • Protein: 26.1 g

View full nutritional breakdown of Crockpot Chicken Tortilla calories by ingredient


Introduction

did not include cheese, sour cream or tortilla chips in nutrition did not include cheese, sour cream or tortilla chips in nutrition
Number of Servings: 8

Ingredients

    2 chicken boneless skinless chicken breasts
    2 cans Ro-Tel (I like the lime & cilantro, but the regular is fine)
    1 can black beans, rinsed and drained
    1 can kidney beans, rinsed and drained
    1 can corn
    1 onion, chopped
    2 cans low-sodium chicken broth
    1-2 cups of water
    1 Tbsp garlic powder*
    1 Tbsp chile powder*
    1 Tbsp ground cumin*
    1 Tbsp dried cilantro*
    tortilla chips
    sour cream
    shredded cheddar or Mexican blend cheese

    Instead of these spices, you could include a packet of Taco seasoning if you prefer.*


Directions

Put chopped onion, cans of beans, rotel, corn, chicken broth, water, and spices in CrockPot and stir to mix. Put chicken breasts on top of mixture and make sure they’re at least partly submerged in liquid. Cook on high 6-7 hours or low 8-9 hours. Before serving remove the chicken breasts from soup and shred, if needed, (sometimes they’ll just fall apart on their own, but sometimes they need some help). Return chicken to CrockPot, stir to combine.

To serve put a few tortilla chips in the bottom of a bowl, ladle soup over tortilla chips, top with shredded cheddar cheese, and a dollop of sour cream, serve with more chips if you like.

Serving Size: 8 - 1.5 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user DKRETSCH01.