Chicken Tortilla Soup
Ingredients
6 6 servings (approx. 1.5 cups per bowl)
Scaled from 6 6 servings (approx. 1.5 cups per bowl)
- 1 lb chicken thighs
- 15 ounce can crushed tomatoes
- 15 ounce can diced tomatoes with green chilies
- 10 ounce can enchilada sauce
- 1 medium onion
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 10 ounces frozen corn
- 1 tablespoon chopped cilantro
- 1 can white northern beans
Instructions
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Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker.
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Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf.
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Stir in corn and cilantro.
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Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Nutrition
Per serving
| Calories | 337 |
|---|---|
| Fat | 10 |
| Saturated fat | 3 |
| Trans fat | 0 |
| Unsaturated fat | 7 |
| Cholesterol | 95 |
| Sodium | 840 |
| Carbohydrates | 35 |
| Fiber | 8 |
| Sugar | 6 |
| Protein | 28 |