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Crock Pot Chicken Tortilla Soup
Ingredients
- 1/2 cup diced onions
- 1 cup canned corn
- 1/2 cup chopped red bell pepper
- 1 can black beans rinsed and drained
- 4 ounces green chilies
- 1 pound chicken breast
- 8 ounces tomato sauce
- 14.5 ounces diced tomatoes
- 2 teaspoons chili powder
- 1 tablespoon minced garlic
- 4 cups chicken broth
- salt and pepper to taste
Instructions
- Place chicken in a 6 qt or larger crock pot. Add all other ingredients and stir.1/2 cup diced onions, 1 cup canned corn, 1/2 cup chopped red bell pepper, 1 can black beans, 4 ounces green chilies, 1 pound chicken breast, 8 ounces tomato sauce, 14.5 ounces diced tomatoes, 2 teaspoons chili powder, 1 tablespoon minced garlic, 4 cups chicken broth, salt and pepper
- Cook on low 6 hours or high for 4. Remove chicken and shred with two forks.
- Place chicken back into the crock pot and stir. Allow to cook on low for 30 minutes or high for 15.
- Serve with guacamole, sour cream, or green onions. Don't forget the Tortilla Strips! Enjoy!
Nutrition(All values are estimates only)
Serving: 1serving | Calories: 131kcal | Carbohydrates: 13g | Protein: 16g | Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 34mg | Sodium: 675mg | Fiber: 4g | Sugar: 4g
This is an easy recipe to prep in a freezer bag and freeze for later. I add all of the ingredients except for the broth and freeze. When I am ready to make it, I add the contents of the bag to the crock pot and add the chicken broth. Cook as directed.
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