Slow Cooker
Spicy Tortilla Soup
Hot Cornbread
Ingredients
- ¾ lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2½ cups less-sodium chicken broth
- ½ (16-oz) pkg frozen corn kernels
- ½ (14.5-oz) can diced tomatoes
- ½ onion, chopped
- 1 jalapeño pepper, seeded and minced
- 2 cloves garlic, minced
- 1 Tbsp ground cumin
- 1 Tbsp chili powder
- 4 corn tortillas, cut into strips
- 1 cup shredded Monterey Jack cheese
Instructions
- Combine chicken and remaining ingredients except tortillas and cheese in a 3- to 4-quart slow cooker.
- Cover and cook on LOW 8 to 10 hours; stir in tortillas, and cook 30 minutes.
- Season to taste with salt and pepper; top servings with cheese.
Side Dish Ingredients
- 1 (12.5-oz) pkg cornbread mix
Side Dish Instructions
- Prepare cornbread according to package directions. Serve half and save the remaining half for another meal.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 6 | |
| Calories |
473
|
334
|
807
|
| Fat (g) | 17 | 15 | 32 |
| Sat. Fat (g) | 8 | 8 | 16 |
| Protein (g) | 42 | 7 | 49 |
| Carb (g) | 40 | 43 | 83 |
| Fiber (g) | 7 | 7 | 14 |
| Sodium (mg) | 957 | 702 | 1659 |
| T. Sugs (g) | 7 | 6 | 13 |
| A. Sugs (g) | 0 | 0 | 0 |
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
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