1. Preheat oven to 500°. Place peppers in a single layer on an aluminum foil-lined baking sheet, and bake 10 minutes on each side or until peppers are blistered. Place peppers in a large zip-top plastic freezer bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Coarsely chop peppers, and place in a 6-qt. slow cooker.
2. Add tomatoes and next 5 ingredients. Cover and cook on LOW 6 to 7 hours. Skim fat from top of soup. Remove chicken, using a slotted spoon, and shred. Return chicken to soup, and add salt to taste.
Note: We tested with Swanson 100% Natural Mexican Tortilla Flavor Infused Broth.
Garnish with crisp tortilla strips, queso fresco, sliced avocados, cilantro and lime wedges.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (428g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 185 (59%)|
|Amt Per Serving||% DV|
|Total Fat 20.6g||27 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 9.4g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 94.8mg||29 %|
|Sodium 194.7mg||7 %|
|Potassium 665.8mg||18 %|
|Total Carbohydrate 11.3g||3 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 7.5g|
|Protein 21.9g||31 %|
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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: 312
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