Classic Favorite
Chicken Tortilla Soup
Crispy Tortilla Strips
Ingredients
- 1½ lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 (32-oz) carton low-sodium chicken broth
- 1 (10-oz) can diced mild tomatoes and green chiles
- 1 (12.7-oz) pkg frozen Southwest vegetable blend, thawed
- 1 (10-oz) can enchilada sauce
- 2 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp chili powder
- 1 avocado, chopped
- 1 cup shredded Cheddar cheese
Instructions
- Combine chicken, broth, tomatoes, vegetables, enchilada sauce, garlic, cumin, and chili powder in a 5- to 7-quart slow cooker.
- Cover and cook on LOW 8 hours or until chicken is done.
- Top with Crispy Tortilla Strips recipe, avocado, and cheese.
Side Dish Ingredients
- 6 corn tortillas
- 2 Tbsp olive oil
- ½ tsp kosher salt
Side Dish Instructions
- Preheat oven to 400°F.
- Cut tortillas into strips; place on a baking sheet, and brush with oil. Sprinkle with salt. Bake 8 minutes or until crisp.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
358
|
95
|
453
|
| Fat (g) | 15 | 5 | 20 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 35 | 1 | 36 |
| Carb (g) | 20 | 12 | 32 |
| Fiber (g) | 7 | 2 | 9 |
| Sodium (mg) | 481 | 165 | 646 |
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
