Try this Slow Cooker Chicken Tortilla Soup recipe, or contribute your own.
Suggest a better description1. Place the chopped onion in the bottom of the slow cooker.
2. Layer the frozen chicken breasts on top.
3. Add the diced tomatoes and their juice, green chiles, enchilada sauce, garlic, chicken broth, spices & bay leaf.
4. Cook on low for 6-8 hours.
5. Remove bay leaf.
6. Remove chicken to a plate and shred with 2 forks.
7. Return to slow cooker.
8. Stir in corn.
9. Continue to heat until corn is hot.
10. Add a handful of chopped cilantro.
SOURCE: Ralphs
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (383g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 337 | ||
Calories from Fat: 133 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.8g | 20 % | |
Saturated Fat 4.1g | 20 % | |
Monounsaturated Fat 5.9g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 93.3mg | 29 % | |
Sodium 791mg | 27 % | |
Potassium 520.7mg | 14 % | |
Total Carbohydrate 14.1g | 4 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 11.4g | ||
Protein 34.4g | 49 % | |
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: 337
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