Slow Cooker Chicken Tortilla Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 342.0
- Total Fat: 10.7 g
- Cholesterol: 33.6 mg
- Sodium: 1,770.8 mg
- Total Carbs: 41.1 g
- Dietary Fiber: 6.3 g
- Protein: 21.5 g
View full nutritional breakdown of Slow Cooker Chicken Tortilla Soup calories by ingredient
Number of Servings: 8
Ingredients
-
1 pound shredded, cooked chicken
1 (15 ounce) can tomatoes, mashed
1 (10 ounce) can enchilada (or 1 prepared dry packet) sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
Optional-
7 corn tortillas vegetable oil (not included in nutritional information)
Directions
Directions
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C).
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.
Number of Servings: 8
Recipe submitted by SparkPeople user JBERG620.
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C).
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.
Number of Servings: 8
Recipe submitted by SparkPeople user JBERG620.