Quick Prep Slow Cooker
Chicken Tortilla Soup
Homemade Tortilla Strips
Ingredients
- 1½ lb boneless, skinless chicken thighs
- 1 (12-oz) pkg frozen Southwest vegetable blend, thawed
- 1 (10-oz) can diced mild tomatoes and green chiles
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 3½ cups less sodium chicken broth
- 1 (10-oz) can red enchilada sauce
- 1 cup shredded Cheddar cheese
- 1 avocado, chopped
- 1 lime, cut into wedges
Instructions
- Place first 6 ingredients in a 5- to 7-quart slow cooker. Stir together broth and enchilada sauce; pour into slow cooker.
- Cover and cook on LOW 7 hours or until chicken is done. Remove chicken, and chop; return to slow cooker.
- Top soup with Homemade Tortilla Strips recipe, cheese, and avocado. Serve with lime wedges.
Side Dish Ingredients
- 6 corn tortillas
- 1 Tbsp olive oil
- 1 tsp ground cumin
- ¼ tsp salt
Side Dish Instructions
- Preheat oven to 375°F.
- Stack tortillas; cut stack into ½-inch strips. Place strips in a large bowl. Toss with oil, cumin, and salt until coated.
- Spread tortilla strips in a single layer on a large greased baking sheet. Bake 10 to 12 minutes or until crisp and lightly browned, tossing after 5 minutes.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
354
|
76
|
430
|
| Fat (g) | 16 | 3 | 19 |
| Sat. Fat (g) | 6 | 0 | 6 |
| Protein (g) | 31 | 1 | 32 |
| Carb (g) | 19 | 12 | 31 |
| Fiber (g) | 6 | 2 | 8 |
