An easy, make ahead crock pot meal. Chicken with chipotle chilies in a slightly spicy sauce served in a taco shell with sour cream and cheese.
Puree the canned chipotle chiles in adobo sauce in a blender until smooth. Put 2-4 tablespoons of mixture into crock pot. Add can of tomato soup, chopped onion, chili powder, cumin, and salt and pepper and stir. Add chicken breasts and turn to coat. Cook on high for 3-4 hours or low for 6-8. When they are cooked, shred chicken in crock pot and stir with sauce that remains in crock pot. Put shredded chicken on tortillas and top with cilantro, cheese, avacado and sour cream.
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Serving Size: 1 Serving (166g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 165 | ||
Calories from Fat: 27 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3g | 4 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 66.2mg | 20 % | |
Sodium 142.9mg | 5 % | |
Potassium 471.1mg | 12 % | |
Total Carbohydrate 6.6g | 2 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 4.8g | ||
Protein 27.5g | 39 % | |
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: 165
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