Slow Cooker
Spicy Tortilla Soup
Hot Cornbread
Ingredients
- 1½ lb boneless, skinless chicken breasts, cut into 1 inch pieces
- 5 cups less sodium chicken broth
- 1 (16-oz) pkg frozen corn kernels
- 1 (14.5-oz) can diced tomatoes
- 1 onion, chopped
- 2 jalapeno peppers, seeded and minced
- 4 cloves garlic, minced
- 2 Tbsp ground cumin
- 2 Tbsp chili powder
- 8 corn tortillas, cut into strips
- 1 (8-oz) block Monterey Jack cheese, shredded
Instructions
- Combine chicken and remaining ingredients except tortillas and cheese in a 5- to 7-quart slow cooker.
- Cover and cook on LOW 8 to 10 hours; stir in tortillas, and cook 30 minutes.
- Sprinkle with salt and pepper, if desired; top servings with cheese.
Side Dish Ingredients
- 1 (12.5-oz) pkg cornbread mix
Side Dish Instructions
- Prepare cornbread according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 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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