Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup

Ingredients

  • 3 raw boneless, skinless chicken breasts
  • 1 (15 ounce) can diced tomatoes
  • 1 (10 ounce) can enchilada sauce
  • 1 medium onion, chopped
  • 1 (4 ounce) can chopped green chile peppers
  • 3 cloves garlic, minced
  • 2 cups water
  • 1 (14.5 ounce) can 99% fat-free chicken broth
  • 1 TBSP cumin
  • 1 TBSP chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 1 (10 ounce) package frozen corn
  • 1 tablespoon chopped cilantro

Directions

Minutes to Prepare: 5 | Minutes to Cook: 360 | Number of Servings: 8

Combine all ingredients in a large slow cooker. Stir to combine. Cook on high 4-6 hours or low 6-8 hours.
Remove chicken from soup and shred. Return chicken to soup, stir, and serve.
We like things spicy and flavorful, so I also add in a dash or two of cayenne.

Nutritional information

Servings Per Recipe: 8 | Serving Size: 1 serving

  • Calories93.4
  • Total Fat1.9 g
  • Saturated Fat0.3 g
  • Polyunsaturated Fat0.4 g
  • Monounsaturated Fat0.5 g
  • Cholesterol18.6 mg
  • Sodium841.3 mg
  • Potassium252.9 mg
  • Total Carbohydrate11.9 g
  • Dietary Fiber2.1 g
  • Sugars2.2 g
  • Protein8.3 g

SmartPoints: 2

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