Dinner

My Crock Pot Chicken Tortilla Stoup is for Dinner.

My Crock Pot Chicken Tortilla Stoup takes 10 minutes to prepare.

My Crock Pot Chicken Tortilla Stoup takes several minutes to cook.

My Crock Pot Chicken Tortilla Stoup makes 9 servings.

The ingredients for My Crock Pot Chicken Tortilla Stoup are:

2 pounds frozen chicken breasts
14.5 oz can whole peeled tomatoes, mashed
19 oz can enchilada sauce, red
1 medium yellow onion, chopped
4 oz can chopped green chile peppers
2 garlic cloves, minced
3- 14.5 oz cans chicken broth
1 tsp cumin
1 tsp salt
1/4 tsp black pepper
16 oz package frozen corn
1 can black beans, rinsed
1 packet taco seasoning

Here is how you make My Crock Pot Chicken Tortilla Stoup:

Put chicken at the bottom of crock pot.Place tomatoes, enchilada sauce, onion, green chiles and garlic in crock pot.Pour chicken broth, taco seasoning, cumin, salt and pepper in crock pot.Stir in corn and black beans.Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. When done, shredded chicken and return to stoup.Garnish with tortilla chips, sour cream, shredded cheese or avocados. (Note: garnishes are not included in nutritional value)Makes 9 servings.Number of Servings: 9Recipe submitted by SparkPeople user GATIGIRL1996.

The nutritional information for My Crock Pot Chicken Tortilla Stoup is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 192.5

• Total Fat: 1.0 g
• Cholesterol: 9.2 mg
• Sodium: 1,232.3 mg
• Total Carbs: 33.5 g
• Dietary Fiber: 6.4 g
• Protein: 12.0 g

My Crock Pot Chicken Tortilla Stoup is Mexican cuisine.