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Name: Crockpot Chicken Tortilla Soup
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 4
Cuisine: not set
Ingredients: 2 Boneless chicken breasts; 2 cans Ro-Tel lime & cilantro or regular; 1 can Black beans rinsed & drained; 1 can Kidney beans rinsed & drained; 1 can Corn; 1 Onion chopped; 2 cans (14.5 each) Low-sodium chicken broth; 1-2 cups Water; 1 tablespoon Garlic powder; 1 tablespoon Chile powder; 1 tablespoon Ground cumin; 1 tablespoon Dried cilantro; Tortilla chips; Sour cream; Shredded cheddar or Mexican blend cheese

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INGREDIENTS

2 Boneless chicken breasts
2 cans Ro-Tel ; lime & cilantro or regular
1 can Black beans ; rinsed & drained
1 can Kidney beans ; rinsed & drained
1 can Corn
1 Onion ; chopped
2 cans (14.5 each) Low-sodium chicken broth
1-2 cups Water
1 tablespoon Garlic powder
1 tablespoon Chile powder
1 tablespoon Ground cumin
1 tablespoon Dried cilantro
Tortilla chips
Sour cream
Shredded cheddar or Mexican blend cheese

INSTRUCTIONS

1. Put chopped onion, cans of beans, rotel, corn, chicken broth, water, and spices in CrockPot and stir to mix.

2. Put chicken breasts on top of mixture and make sure they’re at least partly submerged in liquid.

3. 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).

4. Return chicken to CrockPot, stir to combine.

5. To serve put a few tortilla chips in the bottom of a bowl, ladle soup over tortilla chips, top with shredded cheddar cheese, and a dollop of sour cream, serve with more chips if you like.

*Instead of these spices, you could include a packet of Taco seasoning if you prefer.

Source: http://www.chef-in-training.com/2011/12/crockpot-chicken-tortilla-soup/

NOTES

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Crockpot Chicken Tortilla Soup

2 Boneless chicken breasts
2 cans Ro-Tel lime & cilantro or regular
1 can Black beans rinsed & drained
1 can Kidney beans rinsed & drained
1 can Corn
1 Onion chopped
2 cans (14.5 each) Low-sodium chicken broth
1-2 cups Water
1 tablespoon Garlic powder
1 tablespoon Chile powder
1 tablespoon Ground cumin
1 tablespoon Dried cilantro
 Tortilla chips
 Sour cream
 Shredded cheddar or Mexican blend cheese

1.  Put chopped onion, cans of beans, rotel, corn, chicken broth, water, and spices in CrockPot and stir to mix.

2.  Put chicken breasts on top of mixture and make sure they’re at least partly submerged in liquid.

3.  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).

4.  Return chicken to CrockPot, stir to combine.

5.  To serve put a few tortilla chips in the bottom of a bowl, ladle soup over tortilla chips, top with shredded cheddar cheese, and a dollop of sour cream, serve with more chips if you like.

*Instead of these spices, you could include a packet of Taco seasoning if you prefer.

Source:  http://www.chef-in-training.com/2011/12/crockpot-chicken-tortilla-soup/

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Nutrition

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Serving Size: 1 Serving (705g)
Recipe Makes: 4 Servings

Calories: 457
Calories from Fat: 123 (27%)

Amt Per Serving		% DV

	Total Fat 13.6g	18 %
	Saturated Fat 6.7g	33 %
	Monounsaturated Fat 2g
	Polyunsanturated Fat 1.5g
Cholesterol 99.1mg		31 %
Sodium 1327.3mg		46 %
Potassium 1140.1mg		30 %
Total Carbohydrate 39.4g		12 %
	Dietary Fiber 8.6g	34 %
	Sugars, other 30.8g
Protein 40.3g		58 %
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.

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Calories per serving: 457

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