1. Combine all ingredients except chips and cheese in a large slow cooker.
2. Cover. Cook on Low 3-4 hours.
3. Just before serving, remove chicken breasts and slice into bite-sized pieces. Stir into soup.
4. To serve, put a handful of chips in each individual soup bowl. Ladle soup over chips. Top with cheese.
I don't drain the cans to enhance the soup consistency, but add or subtract liquid per preference. I don't cook my chicken in the crockpot as long as most recipes dictate because it gets dry. Cook up to 6-8 hours per preference to ensure the chicken is cooked through.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (805g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 166 (22%)|
|Amt Per Serving||% DV|
|Total Fat 18.4g||25 %|
|Saturated Fat 8.7g||44 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 307.9mg||95 %|
|Sodium 1249.5mg||43 %|
|Potassium 1797.3mg||47 %|
|Total Carbohydrate 24g||7 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 18.3g|
|Protein 122.6g||175 %|
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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: 772
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