Crock-Pot Chicken Tortilla Soup
Crock-Pot Chicken Tortilla Soup takes roughly 4 hours and 15 minutes from beginning to end. This recipe serves 6 and costs $2.44 per serving. Watching your figure? This gluten free and dairy free recipe has 420 calories, 35g of protein, and 7g of fat per serving. This recipe from Laurens Latest has 2853 fans. Several people really liked this main course. Head to the store and pick up carrot, cumin, corn tortillas, and a few other things to make it today. It is perfect for Autumn. With a spoonacular score of 97%, this dish is great. Try Crock Pot Chicken Tortilla Soup, Crock-Pot Chicken & Tortilla Soup, and Crock Pot Chicken Tortilla Soup for similar recipes.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 240 minutes
Ingredients:
1 15-oz. can black beans, drained and rinsed
1 15-oz. can cannellini beans, drained and rinsed
1 15-oz. can tomato sauce
1 cup diced carrot
2 chicken breasts
6 cups chicken stock
2 earns sweet corn, cut off the cob
5 corn tortillas, cut into strips
1 tablespoon cumin
1 large clove garlic, grated
1 teaspoon oregano
salt & pepper, to taste
2 teaspoons smoked paprika
1 1/2 cups diced yellow onion
1 small zucchini, diced
toppings, if desired: fresh cilantro, chips, sour cream, avocado, etc.
Equipment:
slow cooker
bowl
ladle
pot
Cooking instruction summary:
Place onion, garlic, carrot, zucchini, corn, beans, tomato sauce, chicken and spices into large plastic food storage bag. Lay flat in freezer and store in freezer for up to 3 months.To cook, defrost bag of ingredients in fridge 24 hours prior.Pour ingredients into crockpot with chicken stock. Cook on high 3-4 hours or until chicken is thoroughly cooked. Remove chicken, shred and return to pot with strips of corn tortillas. Cover and cook another 10 minutes. Ladle into bowls and serve with any desired toppings.
Step by step:
1. Place onion, garlic, carrot, zucchini, corn, beans, tomato sauce, chicken and spices into large plastic food storage bag. Lay flat in freezer and store in freezer for up to 3 months.To cook, defrost bag of ingredients in fridge 24 hours prior.
2. Pour ingredients into crockpot with chicken stock. Cook on high 3-4 hours or until chicken is thoroughly cooked.
3. Remove chicken, shred and return to pot with strips of corn tortillas. Cover and cook another 10 minutes. Ladle into bowls and serve with any desired toppings.
Nutrition Information:
covered percent of daily need
