Mexican

Crock Pot Creamy Chicken Tortilla Soup is for Dinner.

Crock Pot Creamy Chicken Tortilla Soup takes several minutes to prepare.

Crock Pot Creamy Chicken Tortilla Soup takes several minutes to cook.

Crock Pot Creamy Chicken Tortilla Soup makes 6 servings.

The ingredients for Crock Pot Creamy Chicken Tortilla Soup are:

Chicken Thigh, 4 thigh, bone and skin removed (remove)
Chicken stock, home-prepared, 1.4 cup (remove)
Beans, black, 3.4 cup (remove)
*Diced Green Chile Peppers, 4 tbsp (remove)
Pacific Natural Foods Organic Crushed Tomatoes, 6 serving (remove)
Onions, raw, 1 medium (2-1/2" dia) (remove)
Garlic, 3 clove (remove)
*Cumin seed, 1 tbsp (remove)
Chili powder, 2 tsp (remove)
Oregano, ground, 1 tbsp (remove)
Yellow Sweet Corn, Frozen, 1 cup kernels (remove)
Corn Tortillas, 3.5 tortilla, medium (approx 6" dia) (remove)
Chobani 0% Plain Greek Yogurt (8 oz), 0.5 serving (remove)
Salt, 1 tsp (remove)

Here is how you make Crock Pot Creamy Chicken Tortilla Soup:

Serving Size: Serves 8-10Number of Servings: 6Recipe submitted by SparkPeople user BIKINITIME1.

The nutritional information for Crock Pot Creamy Chicken Tortilla Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 316.4

• Total Fat: 4.1 g
• Cholesterol: 39.9 mg
• Sodium: 726.5 mg
• Total Carbs: 47.2 g
• Dietary Fiber: 12.3 g
• Protein: 27.4 g

Crock Pot Creamy Chicken Tortilla Soup is Mexican cuisine.