1. Place chicken in CROCK-POT slow cooker. Combine tomatoes with juice, chilies, 1/2 cup broth, onion, garlic and cumin in small bowl. Pour mixture over chicken.
2. Cover; cook on LOW 6 hours or on HIGH 3 hours, or until chicken is tender. Remove chicken from CROCK-POT slow cooker. Shred with 2 forks. Return to cooking liquid. Adjust seasonings, adding salt and pepper, and more broth if necessary.
3. Just before serving, add tortillas and cilantro to CROCK-POT slow cooker. Stir to blend. Serve in soup bowls, topping each serving with cheese, avocado and a squeeze of lime juice from wedges.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (104g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 80 (55%)|
|Amt Per Serving||% DV|
|Total Fat 8.8g||12 %|
|Saturated Fat 2.5g||12 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 44.2mg||14 %|
|Sodium 96.7mg||3 %|
|Potassium 312.9mg||8 %|
|Total Carbohydrate 4.9g||1 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 2.2g|
|Protein 12.6g||18 %|
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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: 145
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