Chicken-Tortilla Soup

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Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 335.4

Total Fat: 3.0 g
Cholesterol: 91.2 mg
Sodium: 162.5 mg
Total Carbs: 33.1 g
Dietary Fiber: 5.1 g
Protein: 44.0 g

View full nutritional breakdown of Chicken-Tortilla Soup calories by ingredient

Introduction

This recipe is for the Slow-Cooker, but could also be simmered on the stove-top This recipe is for the Slow-Cooker, but could also be simmered on the stove-top

Minutes to Prepare: 30

Minutes to Cook: 360

Number of Servings: 6

Ingredients

4 boneless, skinless chicken breasts, cut into small cubes

2 cups fresh or frozen whole kernel corn

1 can white/navy beans, low-sodium

1 medium red onion, chopped

4 garlic cloves, peeled & pressed or chopped

4 cups low-sodium chicken broth

2 cups water

1/2 cup chopped cilantro (or to taste)

2 tsp ground cumin

1 tsp cayenne pepper

1/2 tsp red pepper flakes

1/8 tsp black pepper

2 bay leaves

4 6-inch corn tortillas

Directions

Makes 6 large servings

Combine all ingredients (except tortillas) in a slow-cooker. Cover and cook on high for 6 hours. Remove and discard bay leaves.

Cut tortillas into 1/4-inch wide strips; sprinkle with cajun or other spicy mix and place on greased baking sheet. Bake at 375 for 5-6 minutes. Stir strips and bake 5 more minutes or until crisp. Serve as garnish for soup along with shredded cheese* and additional chopped cilantro, if desired.
*Cheese is NOT included in nutritional counts as the soup is fine without it.

Number of Servings: 6

Recipe submitted by SparkPeople user CRBEDELL.