Slow-cooker Tortilla Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 268.7
- Total Fat: 7.6 g
- Cholesterol: 42.9 mg
- Sodium: 943.1 mg
- Total Carbs: 31.3 g
- Dietary Fiber: 4.5 g
- Protein: 21.7 g
View full nutritional breakdown of Slow-cooker Tortilla Soup calories by ingredient
Introduction
Fast and Easy Tortilla soup that you can stick in the slowcooker and go! Its has so many vegetables that it is two servings and is a great well-rounded meal for kids! Fast and Easy Tortilla soup that you can stick in the slowcooker and go! Its has so many vegetables that it is two servings and is a great well-rounded meal for kids!Number of Servings: 8
Ingredients
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Del Monte Diced Tomatoes 15 oz.
Frozen Corn, 12 oz
Frozen 3 Pepper and Onion Blend, 12 oz
Chicken Broth, 4 cup
Chicken Breast, 1 lb.
Cumin seed, to taste (~.25 tsp)
Bay Leaf, 2 leaves
Coriander, to taste (~.25 tsp)
Chili powder, to taste!
Kroger Green Chile Peppers Diced, 4 oz
Enchilada Sauce, 10 oz
8 10" corn tortillas
4 cloves garlic minced
Add Pepper and Salt to Taste
Kraft Shredded cheese
Directions
1. Cook and Shred Chicken.
2. Add all ingredients into slow cooker (except for tortillas, cheese, and oil) and add enough water to cover by approx 1 inch.
3. Cook on low in Slow cooker for 8 hours (or high for 3-4 hours)
4. Preheat oven to 400 degrees
5. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
6. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips and 1/8 cup cheese over soup.
Number of Servings: 8
Recipe submitted by SparkPeople user SHEF11308.
2. Add all ingredients into slow cooker (except for tortillas, cheese, and oil) and add enough water to cover by approx 1 inch.
3. Cook on low in Slow cooker for 8 hours (or high for 3-4 hours)
4. Preheat oven to 400 degrees
5. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
6. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips and 1/8 cup cheese over soup.
Number of Servings: 8
Recipe submitted by SparkPeople user SHEF11308.