Slow cooker chicken tortilla soup.
1. Place onion, corn, garbanzo beans, and corn tortilla pieces in slow cooker.
2. Measure 3/4 cup salsa verde in 2-cup glass measuring cup. Add can of green chiles (including liquid), oregano, and cumin. Use immersion blender (or blender) to blend until smooth. Add to slow cooker.
3. Add 2 cups water to same glass measuring cup to get the last bits out. Pour into slow cooker. Repeat with 2 more cups, then one more. Add chicken bouillon and chicken breast. Cover and cook on low 5 to 7 hours.
4. Pull chicken out to shred and return to cooker. Stir in cooked rice. Serve in bowls topped with cheese, avocado, cilantro, and tortilla chips.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (391g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 303 | ||
Calories from Fat: 151 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.7g | 22 % | |
Saturated Fat 8.6g | 43 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 44.8mg | 14 % | |
Sodium 987.4mg | 34 % | |
Potassium 375.7mg | 10 % | |
Total Carbohydrate 26.7g | 8 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 24.2g | ||
Protein 13g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 303
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