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Chicken Tortilla Soup

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Course: Dinner, Lunch
Cook Time: 8 hours
Servings: 6
Calories: 270kcal

Equipment

  • 1 Slow Cooker

Ingredients

  • 3 cups boneless chicken breasts (cut in 1-inch pieces)
  • 1 cup onion (chopped)
  • 2 cans diced tomatoes (14 ½ oz., no salt added)
  • 1 can chicken broth (14 oz., low-sodium)
  • 1 can chopped chilies (4 oz.)
  • 1 tsp. oregano
  • 1 tsp. cumin
  • 1 cup frozen corn
  • 1/2 cup green bell pepper (chopped)
  • 6 corn tortillas (cut in 1-inch Strips)
  • cilantro (optional)

Instructions

  • Mix first 7 ingredients in slow cooker. Cover and cook on low 7-8 hours.
  • Turn to high and stir in corn and green peppers. Cook 30 minutes until vegetables are tender.
  • Heat oven to 450°F. Place tortilla strips on cookie sheets sprayed with non-stick vegetable oil spray. Bake until crisp, but not brown, about 6 minutes
  • Spoon soup into bowls, top with tortilla strips. Sprinkle with cilantro if desired.

Nutrition

Calories: 270kcalCarbohydrates: 31gProtein: 20gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 49mgSodium: 429mgPotassium: 646mgFiber: 7gSugar: 7gVitamin A: 296IUVitamin C: 33mgCalcium: 103mgIron: 3mg
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Nutrition Facts
Chicken Tortilla Soup
Amount per Serving
Calories
270
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
3
g
Cholesterol
 
49
mg
16
%
Sodium
 
429
mg
19
%
Potassium
 
646
mg
18
%
Carbohydrates
 
31
g
10
%
Fiber
 
7
g
29
%
Sugar
 
7
g
8
%
Protein
 
20
g
40
%
Vitamin A
 
296
IU
6
%
Vitamin C
 
33
mg
40
%
Calcium
 
103
mg
10
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.