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Slow-Cooker Chicken Tortilla Soup Recipe
Apr 27, 2011 @ 6:02 PM
Posted by
Daily Value: 26%
Servings: 8
High-Fiber
Gluten-Free, Wheat-Free
Posted by
Nutrition
Cal/Serving: 527Daily Value: 26%
Servings: 8
High-Fiber
Gluten-Free, Wheat-Free
| Fat | 25g | 38% |
| Saturated | 7g | 34% |
| Trans | 0g | 0% |
| Carbs | 36g | 12% |
| Fiber | 10g | 39% |
| Sugars | 6g | 0% |
| Protein | 42g | 84% |
| Cholesterol | 113mg | 38% |
| Sodium | 451mg | 19% |
| Calcium | 110mg | 11% |
| Magnesium | 126mg | 32% |
| Potassium | 1409mg | 40% |
| Iron | 5mg | 30% |
| Zinc | 6mg | 38% |
| Vitamin A | 1505IU | 30% |
| Vitamin C | 50mg | 84% |
| Thiamin (B1) | 1mg | 35% |
| Riboflavin (B2) | 0mg | 24% |
| Niacin (B3) | 13mg | 65% |
| Vitamin B6 | 1mg | 53% |
| Folic Acid (B9) | 216µg | 54% |
| Vitamin B12 | 1µg | 23% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 2mg | 12% |
| Vitamin K | 18µg | 22% |
| Fatty acids, total monounsaturated | 11g | 0% |
| Fatty acids, total polyunsaturated | 5g | 0% |
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This particular chicken tortilla soup is easy as heck (don't let the list of ingredients fool you!), healthy, and reheats ever-so-nicely.
INGREDIENTS
- 1 small rotisserie chicken, bones removed and meat shredded
- 1 can Rotel
- One 14 ½-ounce can diced tomatoes
- One 7-ounce can salsa verde
- 1 medium red onion, chopped
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 cup water
- 2 cups low-sodium chicken broth
- 2 teaspoons cumin
- 1 ½ teaspoons chili powder
- 1 teaspoon crushed red pepper
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 bay leaf
- 1 cup frozen corn
- One 10-ounce can of black beans, drained and rinsed
- 2 tablespoons chopped fresh cilantro
- Tortilla chips, for serving
- Low-fat sour cream, for serving
- Shredded Monterey Jack cheese, for serving
- 1 avocado, sliced, for serving
DIRECTIONS
Mix the shredded rotisserie chicken, Rotel, canned tomatoes, salsa verde, red onion, red pepper, and garlic into a slow cooker. Mix in the water and chicken broth and then stir in the cumin, chili powder, crushed red pepper, oregano, salt, pepper, and bay leaf. Stir in the corn, black beans, and cilantro.
Cover, and cook on the low setting for 6-8 hours.
To serve, crumble tortilla chips on the surface and top with sour cream, shredded cheese, and sliced avocado (my favorite!).
Recipe Details
Total Time: 8 hours, 15 minutes
Servings: 8
