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Slow Cooker Tortilla Soup


Serves: 6

Prep Time: 15 minutes

Cooking Time: 3 hours on high, 6 hours on low

Difficulty: Easy

Comments

Our kid taste testers love this soup when the veggies are ground and they do not realize they are in there, but you can dice the veggies if you want to too. For gluten free check the broth and the tortilla chips for gluten.

Ingredients

1 pound chicken breast, boneless and skinless, chopped into 1 inch cubes

6 cups chicken broth, gluten free, reduced sodium (or vegetable broth, reduced sodium)

3 carrot(s)

2 leek(s)

1 stalk celery

1 cup pinto beans

1 cup corn, fresh, or frozen

2 teaspoons cumin, ground

2 teaspoons garlic powder

1 tablespoon oregano, Mexican dried

3 cups tortilla chips, gluten free

2 cups cheese, jack or Mexican blend

1 avocado(s), Haas or any

1/4 cup cilantro, fresh, chopped

Preparation

Use a food processor to grind the carrots, leeks and celery (if desired), otherwise just chop vegetables and place in the slow cooker. Add the corn, beans, chicken cumin garlic, oregano and broth to the slow cooker. Cook on high for 3 - 4 hours or on low for about 6 hours. Chop the avocado and cilantro just before serving with the shredded cheese and tortilla chips.

Nutrition

Per Serving About: 520 calories, 26 g fat, 10 g saturated fat, 0 g trans fat, 37 g protein, 39 g carbohydrates, 8 g dietary fiber, 570 mg sodium


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