Chicken Tortilla Soup (Crock Pot)
Serve with cojita cheese. I added carrots, celery, black beans to the recipe. Switched out chicken breast for chicken thigh meat.
- Preparing Time: 6 hours
- Total Time: 6 hours and 10 minutes
- Served Person: 10
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
slow cooker
- 1/8 teaspoon ground black pepper
- 1 bay leaf
- 3/4 teaspoon salt
- 2 teaspoons ground cumin
- 1 large onion chopped
- fresh cilantro chopped
- 1 cup celery chopped
- 1/8 teaspoon ground red pepper
- 1 cup carrots chopped
- 1 teaspoon chili powder
- 2 cloves garlic pressed
- 4 skinless boneless chicken thighs cubed
- 1 10 ounce package frozen whole kernel corn thawed
- 2 14-ounce cans chicken broth
- 1 10 3/4-ounce can tomato puree
- 1 10-ounce can diced tomatoes and green chiles
- 1 15-oz can black beans, drained and rinsed optional
- 4 5 1/2-inch corn tortillas
- cojita cheese
- Carbohydrate 3.04261228156566 g
- Cholesterol 17.4157125110914 mg
- Fat 1.00686494635127 g
- Fiber 0.745791753915283 g
- Protein 4.55120891564155 g
- Saturated Fat 0.23663210753901 g
- Serving Size 1 1 Serving (49g)
- Sodium 31.2609763988599 mg
- Sugar 2.29682052765037 g
- Trans Fat 0.1898017662257 g
- Calories 39 calories
Combine all ingredients up to and including the bay leaf in a 4-quart slow cooker. Cover and cook on HIGH for 6 hours. Remove and discard bay leaf. Cut tortillas into 1/4-inch-wide strips; place on a lightly greased baking sheet. Bake at 375° for 5 minutes. Stir strips, and bake 5 more minutes or until crips. Serve with soup, garnish with cilantro, if desired. Makes 10 cups.
