Try this Slow Cooker Chicken Tortilla Soup recipe, or contribute your own.
Suggest a better descriptionTo your slow cooker, add first 9 ingredients plus 1 tsp salt and 3/4 tsp ground pepper. Cook on high for 4 hours or low for 8 hours.
Prior to serving, remove chicken breasts and shred. Season chicken with 1/2 tsp salt and 1/4 tsp pepper. Return shredded seasoned chicken to slow cooker bowl. Stir gently.
If serving immediately, divide among bowls. Top off with a generous helping of the shredded cheese and seasoned tortilla strips, cilantro and sour cream.
Soup may be stored in the fridge for up to several days. If freezing, label containers well with soup name and date.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (485g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 268 | ||
Calories from Fat: 85 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.4g | 13 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 4.1g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 45.3mg | 14 % | |
Sodium 471.7mg | 16 % | |
Potassium 729.3mg | 19 % | |
Total Carbohydrate 25.1g | 7 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 22.9g | ||
Protein 21.7g | 31 % | |
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: 268
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