Crock Pot Chicken Tortilla Soup

Crock Pot Chicken Tortilla Soup could be just the gluten free and dairy free recipe you've been looking for. This recipe makes 6 servings with 168 calories, 15g of protein, and 2g of fat each. For 92 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. Several people made this recipe, and 207 would say it hit the spot. It works best as a main course, and is done in roughly 6 hours and 10 minutes. A mixture of skinless boneless chicken breasts, frozen corn, celery, and a handful of other ingredients are all it takes to make this recipe so tasty. It can be enjoyed any time, but it is especially good for Autumn. It is brought to you by 101 Cooking for Two. Overall, this recipe earns a good spoonacular score of 74%. Try Crock-Pot Chicken & Tortilla Soup, Crock Pot Chicken Tortilla Soup, and Crock Pot -Chicken Tortilla Soup for similar recipes.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 360 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Chop one medium onion and a couple of celery stalks.Mix veggies in a 6 qt crock pot with 0ne 10 oz can RoTel (Diced tomatoes with Green Chilies), one 14 oz can diced tomatoes, 1 cup frozen corn or 1 can corn (drained), one 14.5 oz can black beans rinsed, 2 cloves crushed garlic, two 14 oz cans lower sodium chicken broth, 1 tsp cumin, 1 tsp chili powder,1 tsp salt, ½ tsp pepper, ¼ tsp cayenne pepper (optional). Mix this all together in the crock pot.Trim and cut two medium skinless boneless chicken breast into bit size pieces. Add to the potCook for 6 hours on low.While soup is cooking, make some tortilla strips for topping. Preheat oven to 375. Thinly slice up a couple of tortillas.Spread the tortilla strips over a baking pan, give a light spray of PAM and bake until golden brown. About 10-15 minutes. This will vary some by your tortillas and the oven so watch it.

 

Step by step:

1. Chop one medium onion and a couple of celery stalks.

2. Mix veggies in a 6 qt crock pot with 0ne 10 oz can RoTel (Diced tomatoes with Green Chilies), one 14 oz can diced tomatoes, 1 cup frozen corn or 1 can corn (drained), one 14.5 oz can black beans rinsed, 2 cloves crushed garlic, two 14 oz cans lower sodium chicken broth, 1 tsp cumin, 1 tsp chili powder,1 tsp salt, ½ tsp pepper, ¼ tsp cayenne pepper (optional).

3. Mix this all together in the crock pot.Trim and cut two medium skinless boneless chicken breast into bit size pieces.

4. Add to the pot

5. Cook for 6 hours on low.While soup is cooking, make some tortilla strips for topping. Preheat oven to 37

6. Thinly slice up a couple of tortillas.

7. Spread the tortilla strips over a baking pan, give a light spray of PAM and bake until golden brown. About 10-15 minutes. This will vary some by your tortillas and the oven so watch it.

Nutrition Information:

covered percent of daily need