Crockpot Chicken Tortilla Soup
Try this Crockpot Chicken Tortilla Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 0
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
slow cooker
- salt & pepper to taste
- 1 bay leaf
- 1 can black beans
- 1 onion
- 1 tsp cumin
- 1/4 cup chopped cilantro
- 2 tsp chili powder
- 1 tbsp minced garlic
- 1 can whole kernel corn
- 1 lb chicken breast
- 4 cup chicken broth
- 1 jalapeno diced (seeds removed)
- 1 can rotel not drained
- 1 tbsp chipotle in adobo
- 6 corn tortilla
- 1/4 cup shredded cheese
- Carbohydrate 576.790980697048 g
- Cholesterol 3992.8991168 mg
- Fat 821.477198428592 g
- Fiber 94.6123049569382 g
- Protein 1102.41932285584 g
- Saturated Fat 233.207437181392 g
- Serving Size 1 1 recipe (7072g)
- Sodium 5818.62332061456 mg
- Sugar 482.17867574011 g
- Trans Fat 70.6096709635335 g
- Calories 14239 calories
All all ingredients except cheese, tortillas, cilantro and corn.Cook on low for 8 hours.Chicken should now shred with a spoon or fork. Shred chicken.Drain and add corn.cut 2 tortillas into strips and add to pot.Finely chop cilantro leaves and add to soup.Cook for another hour.Cut remaining tortillas into strips place on baking sheet salt and bake at 350 for 10 minutes.Put soup in bowls and garnish with tortilla strips and cheese.
