Slow Cooker

Spicy Tortilla Soup

Hot Cornbread
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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

  1. Combine chicken and remaining ingredients except tortillas and cheese in a 3- to 4-quart slow cooker.
  2. Cover and cook on LOW 8 to 10 hours; stir in tortillas, and cook 30 minutes.
  3. Season to taste with salt and pepper; top servings with cheese.

Side Dish Ingredients

  • 1 (12.5-oz) pkg cornbread mix

Side Dish Instructions

  1. 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

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