QCSAHP - Crockpot Chicken Tortilla Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 731.9
  • Total Fat: 22.5 g
  • Cholesterol: 87.4 mg
  • Sodium: 3,140.1 mg
  • Total Carbs: 85.4 g
  • Dietary Fiber: 18.8 g
  • Protein: 54.5 g

View full nutritional breakdown of QCSAHP - Crockpot Chicken Tortilla Soup calories by ingredient
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Hard Chicken #214 Hard Chicken #214
Number of Servings: 4


    3 each Chicken breast
    1 can Beans, black, individual cans
    2 cups Corn, frozen
    1 each Onion, yellow
    2 tablespoon Garlic, minced
    29 ounces Broth, chicken
    10 ounces tomato puree
    10 ounces Rotel
    1 teaspoon Salt
    1 teaspoon Chili Powder
    1/4 teaspoon Pepper, black
    10 each Tortillas, corn
    1 cups Cheese, Monterey Jack, shredded
    1 each Avocado, fresh, ME


To Prepare for Group:
1. Boil and shred chicken
2. Place in bag with drained beans, corn, chopped onion, garlic, broth, tomato puree, Rotel, and seasonings.
3. Slice tortillas into 1/2 x 2 inch strips and place in separate bag.
4. Place cheese in separate bag.
5. Freeze flat.

Cooking Day:
1. Thaw soup and then place into crock pot.
2. Cook on low all day or cook soup in a pot on the stove.
3. Place tortilla strips on baking sheet. Bake 375 for 5-10 mins until brown and crisp.
4. Garnish with tortilla strips, avocado, and cheese.

Number of Servings: 4

Recipe submitted by SparkPeople user JLOHERN.

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