Dinner

Slow Cooker Mexican Tortilla Chicken and Quinoa Soup is for Dinner.

Slow Cooker Mexican Tortilla Chicken and Quinoa Soup takes 20 minutes to prepare.

Slow Cooker Mexican Tortilla Chicken and Quinoa Soup takes 360 minutes to cook.

Slow Cooker Mexican Tortilla Chicken and Quinoa Soup makes 12 servings.

The ingredients for Slow Cooker Mexican Tortilla Chicken and Quinoa Soup are:

1.0 unit (yield from 1 lb ready-to-cook chicken) Chicken Breast (cooked), no skin, roasted
0.75 cup Bob's Red Mill Organic Whole Grain Quinoa (1/4 C dry = 1/2 C)
1.0 cup kernels Yellow Sweet Corn, Frozen
0.5 cup Black Beans - canned - Kroger
2.0 cup Tomatoes, red, ripe, canned, with green chilies
1.0 cup, chopped Onions, raw
1.0 clove Garlic
1.0 pepper Jalapeno Peppers
2.0 tsp Old El Paso Taco Seasoning
8.0 tbsp Ortega Enchilada Sauce
64.0 fl oz Chicken Broth

Here is how you make Slow Cooker Mexican Tortilla Chicken and Quinoa Soup:

Throw in a crock pot and put on either high for 3-4 hours or low for 6-8 hoursServing Size: 12 bowlsNumber of Servings: 12.0Recipe submitted by SparkPeople user CDEMERS18.

The nutritional information for Slow Cooker Mexican Tortilla Chicken and Quinoa Soup is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 75.7

• Total Fat: 1.3 g
• Cholesterol: 7.0 mg
• Sodium: 909.4 mg
• Total Carbs: 13.0 g
• Dietary Fiber: 1.7 g
• Protein: 4.5 g

Slow Cooker Mexican Tortilla Chicken and Quinoa Soup is Mexican cuisine.

The dietary needs meet for Slow Cooker Mexican Tortilla Chicken and Quinoa Soup is Gluten Free