Crock Pot -Chicken Tortilla Soup

By xan705

Nutrition Facts

Serving Size 1 (295g)

Recipe makes 8 servings
Calories 170
Calories from Fat 45 (26%)
Amount Per Serving %DV
Total Fat 5.1g 7%
Saturated Fat 1.2g 5%
Monounsaturated Fat 1.7g
Polyunsaturated Fat 1.1g
Trans Fat 0.0g
Cholesterol 42mg 14%
Sodium 816mg 34%
Potassium 435mg 12%
Total Carbohydrate 14.7g 4%
Dietary Fiber 2.2g 8%
Sugars 3.3g
Protein 17.5g 34%

Ingredients

• 1 * 1 lb shredded cooked chicken
• 1 * 1 (15 ounce) can whole canned tomatoes, mashed
• 1 * 1 (10 ounce) can enchilada sauce
• 1 * 1 medium onion, chopped
• 1 * 1 (4 ounce) can chopped green chili peppers
• 2 * 2 garlic cloves, minced
• 1 * 1 cup water
• 1 * 1 (14 1/2 ounce) can chicken broth
• 1 * 1 teaspoon cumin
• 1 * 1 teaspoon chili powder
• 1 * 1 teaspoon salt
• 1/4 * 1/4 teaspoon black pepper
• 1 * 1 bay leaf
• 1 * 1 (10 ounce) package frozen corn
• 1 * 1 tablespoon chopped fresh cilantro

Details

Servings 8
Adapted from recipezaar.com

Preparation

Step 1

1. Place chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic into a slow cooker.
2. Pour in water and chicken broth.
3. Season with cumin, chili powder, salt, pepper, and bay leaf.
4. Stir in corn and cilantro.
5. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
6. Garnish with fresh tortilla strips or tortilla chips.