Slow Cooker Chicken Tortilla Soup

ADSENSE Link Ads 200 x 90

ADSENSE 336 x 280

Easy enough for a week night dinner. Can be made spicy or mild. Add toppings such as toasted tortilla strips, salsa, shredded cheese, sour cream, cilantro, and lime or serve with Sweet Corn Cakes.

Ingredients

• 4-5 Boneless Skinless Chicken Breasts
• 1 envelope Taco Seasoning Mix
• 1 can Rotel Diced Tomatoes and Green Chilies
• 2 cans Diced Tomatoes
• 1 carton Chicken Broth
• 1 large can Black Beans
• 1 package Frozen Corn

Instructions

1. Place chicken breasts into crockpot coated with nonstick cooking spray.
2. Cover chicken breasts with Taco Seasoning Mix.
3. Pour in cans of diced tomatoes and Rotel.
4. Add entire carton of chicken broth.
5. Cover and cook on high for 4-6 hours.
6. Remove chicken from crockpot and shred using 2 forks. Return shredded chicken to crockpot.
7. Add frozen corn and canned black beans.
8. Allow to cook 1 hour on high.
9. Slice flour tortillas into strips with a pizza cutter. Place on a baking pan lined with parchment paper and bake at 350 degrees for about 10 minutes or until lightly golden and crisp.
10. Serve with toasted tortilla strips, shredded cheese, sour cream, lime wedges, salsa, cilantro. Also pairs nicely with Sweet Corn Cakes.

Nutrition Information

Serving size: 1/10 of recipe Calories: 185 Fat: 1g Saturated fat: 0g Unsaturated fat: 3g Trans fat: 0g Carbohydrates: 22g Sugar: 5g Sodium: 1364mg Fiber: 4g Protein: 15g Cholesterol: 49mg

Read More>>Slow Cooker Chicken Tortilla Soup@findingtimetofly

ADSENSE 336 x 280 dan ADSENSE Link Ads 200 x 90

Tweet