Chicken Tortilla Soup
Crock-pot easy and yummy
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
slow cooker
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1 clove garlic minced
- 1 bay leaf
- 1/4 teaspoon black pepper
- 2 cups water
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 6 corn tortillas
- 1 onion medium, chopped
- 1.5 pounds boneless chicken cooked and shredded
- 1 can whole tomatoes 15 oz
- 1 can enchilada sauce 10 oz
- 1 can chopped green chilis 4 oz
- 1 can chicken broth 14.5 oz
- 1 package frozen corn 10 oz
- 1 tablespoon dried chopped cilantro i leave out
- parmesan cheese grated, for garnish
- Carbohydrate 75.7127332852125 g
- Cholesterol 59.5339985625 mg
- Fat 9.80941365105368 g
- Fiber 10.851467582422 g
- Protein 28.2853858078675 g
- Saturated Fat 1.58810841990644 g
- Serving Size 1 1 Serving (358g)
- Sodium 655.02230245355 mg
- Sugar 64.8612657027905 g
- Trans Fat 1.11458394774383 g
- Calories 489 calories
In Crock-pot, combine the shredded chicken, whole tomatoes, enchilada sauce, onion, green chilis and garlic. Add the eater, chicken broth, cumin, chili powder, salt, pepper and bay leaf. Stir in the corn and cilantro. Cover and cook on low 6-8 hours or on high 3-4 hours. Preheat oven to 400F. Lightly brush both sides of tortillas with vegetable oil. Cut the tortillas into strips that are 2.5-in long and 0.5-in wide. Spread the tortilla strips onto a baking sheet. Bake, turning occasionally, until crisp, 5-10 minutes. Sprinkle tortilla strips and grated Parmesan cheese over soup.
