Comfort food doesn't get easier than this. Slow cooked chicken tortilla soup that tastes even better as leftovers.
Chicken Preparation:
Poor the chicken broth and water into the crock pot, and add the chicken breasts, cumin, salt, black pepper, chili powder and bay leaves. Cook on high for 4 hours.
Remove the chicken breasts and place them on a cutting block and completely shred with a fork and knife.
Soup Preparation:
Place the shredded chicken and the rest of the main ingredients into the cooker and cook on high for 4 hours. Simmer on low for a couple of hours, and add salt to taste. Serve topped with a small handful of tortilla chips, sprinkling of shredded cheese, a tablespoon of sour cream and garnish with more fresh cilantro.
Enjoy :D
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (351g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 169 | ||
Calories from Fat: 53 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.9g | 8 % | |
Saturated Fat 2.9g | 14 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 47.1mg | 14 % | |
Sodium 14554.1mg | 502 % | |
Potassium 399.7mg | 11 % | |
Total Carbohydrate 11.6g | 3 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 8.4g | ||
Protein 18.7g | 27 % | |
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: 169
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