Try this Crock Pot Chicken Tortilla Soup recipe, or contribute your own.
Suggest a better descriptionPut chopped onion, cans of beans, rotel, corn, chicken broth, water, and spices in CrockPot and stir to mix. Put chicken breasts on top of mixture and make sure they're at least partly submerged in liquid. Cook on high 6-7 hours or low 8-9 hours. Before serving remove the chicken breasts from soup and shred, if needed, (sometimes they'll just fall apart on their own, but sometimes they need some help). Return chicken to CrockPot, stir to combine.
To serve put a few tortilla chips in the bottom of a bowl, ladle soup over tortilla chips, top with shredded cheddar cheese, (today I used the Kraft Mexican blend and it was yummy), and a dollop of sour cream, serve with more chips if you like. Enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (311g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 240 | ||
Calories from Fat: 60 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.7g | 9 % | |
Saturated Fat 3.1g | 15 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 48.4mg | 15 % | |
Sodium 705.3mg | 24 % | |
Potassium 593mg | 16 % | |
Total Carbohydrate 22.8g | 7 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 17.3g | ||
Protein 22.9g | 33 % | |
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: 240
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