3 cans, fresh chicken and a crockpot makes an awesome tortilla soup
Pour the contents of the three cans in a crockpot. Fill the chicken and rice and the ranch bean cans with water and pour in the crockpot also. Place the chicken breasts in the crockpot. Cut the zucchini and squash into bite sized pieces and put away in the fridge. Cook on low for 6 hours. Add the zucchini and squash after 6 hours and let the soup cook for two more hours. After 8 hours total it's ready to serve. I add shredded cheese, tortilla chips, avocado and lime.
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Serving Size: 1 Serving (392g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 63 | ||
Calories from Fat: 6 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 23.5mg | 1 % | |
Potassium 1027mg | 27 % | |
Total Carbohydrate 13.1g | 4 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 8.8g | ||
Protein 4.7g | 7 % | |
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: 63
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