Slow Cooker Chicken Tortilla Soup
Try this Slow Cooker Chicken Tortilla Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 4
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
slow cooker
- 1 teaspoon ground cumin
- 1 can black beans drained and rinsed
- 1/2 teaspoon salt or to taste
- 1 can yellow corn drained and rinsed
- 2-3 boneless skinless chicken breasts
- 4 cups chicken broth (i used low sodium)
- 1 can diced tomatoes and chiles (like rotel original)
- 1 10- ounce can mild enchilada sauce
- 1/2 teaspoon each onion powder and chili powder
- toppings: tortilla strips shredded mexican cheese, chopped cilantro, limes (for squeezing),
- Carbohydrate 16.0076472859624 g
- Cholesterol 0 mg
- Fat 0.47620510583803 g
- Fiber 5.84364741159665 g
- Protein 5.98848062541657 g
- Saturated Fat 0.100542041132382 g
- Serving Size 1 1 Serving (67g)
- Sodium 1.54734741821857 mg
- Sugar 10.1639998743657 g
- Trans Fat 0.0997717324408847 g
- Calories 90 calories
Place chicken in the bottom of your slow cooker. Add broth, beans, corn, Rotel (diced tomatoes and chiles), enchilada sauce, and seasonings. Cover and cook on low for 6-8 hours or on high 3-4 hours.Uncover, use two forks to shred chicken (careful not to over-shred, you still want some chunks of chicken) and stir. Serve with desired toppings.
