Mexican

Betty's Crockpot Chicken Tortilla Soup is for Dinner.

Betty's Crockpot Chicken Tortilla Soup takes several minutes to prepare.

Betty's Crockpot Chicken Tortilla Soup takes several minutes to cook.

Betty's Crockpot Chicken Tortilla Soup makes 6 servings.

The ingredients for Betty's Crockpot Chicken Tortilla Soup are:

Celery, raw, 2 stalk, medium, chopped
Baby carrots, 2.25 oz. bag, chopped
Onions, raw, .25 cup, chopped
Yellow Sweet Corn, Canned, .5 cup
Diced Tomatoes, S&W Organic Ready-Cut canned, 14.5 oz
Taco seasoning, Bolner's Fiesta, 1 T
Brown Rice, medium grain, .25 cup
Crushed Red Pepper, 1 tsp
Garlic, 4 cloves
1 tsp chili powder
Chicken Thigh, 3 thigh, bone and skin removed
Tortilla Chips, 3 oz
Water, 2 1/2 - 3 cups
3 cups low sodium chicken broth

Here is how you make Betty's Crockpot Chicken Tortilla Soup:

1)Remove skin from 3 chicken thighs and boil in 2 cups water with 3 minced cloves of garlic.2)Place celery, carrots, onion, corn, tomatoes, taco seasoning, rice, crushed red pepper, chili powder and 1 minced garlic clove in crockpot.3)Remove chicken from broth and allow to cool. Remove chicken from bone and shred by pulling it apart with 2 forks.4)Place broth from chicken in refrigerator to separate fat. Once cooled, skim fat.5)Add broth to crockpot along with 3 cups low sodium chicken broth and cook on high for 4-5 hours.6)Add chicken to crockpot during last hour of cooking.7)Makes 6 servings. Add 0.5 oz. broken tortilla chips to each bowl prior to serving.May add 1/4 cup mozzarella cheese to each serving. (Not included in calorie count.)Number of Servings: 6Recipe submitted by SparkPeople user BACORONA.

The nutritional information for Betty's Crockpot Chicken Tortilla Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 163.4

• Total Fat: 5.4 g
• Cholesterol: 28.6 mg
• Sodium: 538.4 mg
• Total Carbs: 20.3 g
• Dietary Fiber: 3.4 g
• Protein: 9.3 g

Betty's Crockpot Chicken Tortilla Soup is Mexican cuisine.