Spicy Chicken Tortilla Soup - Crock Pot (Slow Cooker)
Calories 349 (10% from fat)
Fat 4 gram
Saturated Fat 0.5 gram
Trans Fat 0 gram
Cholesterol 69 mg.
Sodium 580 mg.
Carb. 38 gram
Fiber 4 gram
Sugar 8 gram
Sugar Alcohol 0 gram
Protein 39 gram
1 tsp. extra virgin olive oil
2 lbs. skinless and boneless chicken breast, browned and shredded
2 cans (14.5 oz. each) whole peeled tomatoes (no salt added), mashed
1 can (10 oz) enchilada sauce
1 16-oz. package of frozen corn (no additives)
1 medium (1.5 cups) onion, chopped
2 green chili peppers (1/3 cup), diced
4 cloves (4 tsp.) garlic, minced
3 cups water
4 packes (4 g. each) of Herb ox Sodium Free Chicken Bouillon
2 tsp. cumin, ground
2 tsp. chili powder
1 tsp. sodium free salt
(We used No Salt Sodium-Free Salt Alternative.)
1/4 tsp. black pepper, ground
2 bay leaves
1 Tbsp. cilantro, chopped
1 7-oz. package (1 3/4 cups) fat free cheddar cheese, shredded
olive oil spray
8 (6-inch) corn tortillas
1. Heat a large sauté pan over medium-high heat. Add 1 tsp. of the olive oil and begin sautéing the chicken until brown, about 4-5 minutes per side. Then using two forks, shred the chicken along the fibers into bite sized pieces.
2. Place the chicken, tomatoes, enchilada sauce, corn, onion, chili peppers and garlic in a 4-5 quart crock pot. In a separate bowl mix together the water, chicken bouillon, cumin, chili powder, salt and black pepper. Then mix the water and spice mixture in with the crock pot ingredients.
3. Stir in the bay leaves and cilantro. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. About 15 minutes before the soup is ready, pre-heat the oven to 400 degrees Fahrenheit. Lightly coat the tortillas with olive oil spray (front and back) and then cut them into strips. Lay the strips out on a cookie sheet and bake until crisp, about 10-15 minutes. Serve soup with tortillas chips and sprinkle a couple tablespoons of cheese over the top.
Yield: 8 Servings - Approximately 1.5 Cups and 1 Corn Tortilla per Serving
You can freeze individual portions for easy re-heating later. Freeze the soup and tortillas seperately.
Microwave the soup for approximately 3-5 minutes, keeping the container open a little to allow steam to escape. Microwave tortilla strips seperately for approximately 30 seconds.