Recipe: Tortilla Chicken Soup
Try this Recipe: Tortilla Chicken Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- 1 small onion diced
- 1 pound boneless skinless chicken breasts
- 1 (15-ounce) can reduced-sodium black beans drained and rinsed
- 1 (12-ounce) bag frozen corn kernels
- 1 (8-ounce) can tomato sauce
- 2 (10-ounce) cans ro*telâ® mild diced tomatoes and gr
- 1 (4.5-ounce) can chopped green chilies
- 1 (1-ounce) packet less-sodium taco seasoning
- 1 (32-ounce) container low-sodium chicken broth (i l
- 3/4 cup fresh gormet lightly salted tortilla strips
- Carbohydrate 10.274 g
- Cholesterol 263.0835746 mg
- Fat 5.734545388 g
- Fiber 1.87000005245209 g
- Protein 105.944478233 g
- Saturated Fat 1.543054821 g
- Serving Size 1 1 recipe (564g)
- Sodium 299.2350405 mg
- Sugar 8.40399994754791 g
- Trans Fat 1.527654821 g
- Calories 543 calories
Place the chicken in a slow cooker. Add the onion, black beans, corn, tomato sauce, diced tomatoes, green chilies, taco seasoning, and chicken broth, and stir to combine. Cover and cook on high heat for 4 hours or on low heat for 8 hours.Remove the chicken and shred. Return the shredded chicken to the slow cooker and mix well.To serve, ladle the soup into bowls. Garnish each serving with 2 tablespoons of tortilla strips.
