Crowd-Pleaser
Chicken Tortilla Soup
Crispy Tortilla Strips
Ingredients
- 1½ lb boneless, skinless chicken breasts, cut into 1 inch pieces
- 1 (32-oz) carton less 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 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 |
359
|
95
|
454
|
| 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) | 802 | 199 | 1001 |
| T. Sugs (g) | 5 | 1 | 6 |
| A. Sugs (g) | 1 | 0 | 1 |
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
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