Mexican

Slow Cooker Mexican Chicken and Vegetable Soup (Tortilla Soup) is for Soup.

Slow Cooker Mexican Chicken and Vegetable Soup (Tortilla Soup) takes 10 minutes to prepare.

Slow Cooker Mexican Chicken and Vegetable Soup (Tortilla Soup) takes 400 minutes to cook.

Slow Cooker Mexican Chicken and Vegetable Soup (Tortilla Soup) makes 14 servings.

The ingredients for Slow Cooker Mexican Chicken and Vegetable Soup (Tortilla Soup) are:

4 chicken breasts, around 2 lbs.
Frozen corn, 12 oz
Frozen peans, 12 oz
(Any other frozen veggies, feel free to add in)
4 cups Chicken broth, less sodium and fat free
1 can Rotel diced tomatoes and green chilies
1 can Kuners Great Northern Beans
1 can Kuners Black Beans, no salt
1 can Del Monte Petite Cuts Diced Tomatoes, no Salt
1 15 oz can Hatch Red Enchilada Sauce
1 4 oz. can Diced Green Chilies (you can add more if you like the flavor)
2 TBS ground cumin
1.5 TBS chili powder (or to taste, depending on how hot you like it)
2 large cloves garlic, pressed/minced
6 TBS Cilantro, chopped, divided
Salt & Pepper to taste

Here is how you make Slow Cooker Mexican Chicken and Vegetable Soup (Tortilla Soup):

1.) Put all ingredients into the slow cooker, but only 3 TBS cilantro (you can add more if you like the taste). 2.) Cook on low for 8-10 hours. 3.) Check your chicken at 8 hours - is it falling apart? If not, allow it to cook for another 1-2 hours. 4.) When chicken is falling apart, scoop all the chicken out and put it in a kitchen aid mixer. Mix it so it is all in small pieces like shredded chicken. Keep to side. 5.) Scoop out about 1.5 cups of veggies with broth. Blend in a large blender (careful - it will be hot, so you want a large blender so the steam doesn't make it explode. You can also wait to do this until it cools down). After blending, put back into soup. 6.) Add chicken back into soup, and stir. Serve with shredded cheese, sour cream (to taste), and sprinkle some fresh cilantro on each serving. If you want to make it like tortilla soup, simply toast or fry some tortilla strips and add them on top. Serving Size:?Makes about 12-14 cup size servingsNumber of Servings: 14Recipe submitted by SparkPeople user NAGEMSIRRAH.

The nutritional information for Slow Cooker Mexican Chicken and Vegetable Soup (Tortilla Soup) is:

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 210.6

• Total Fat: 2.7 g
• Cholesterol: 39.1 mg
• Sodium: 580.6 mg
• Total Carbs: 26.3 g
• Dietary Fiber: 6.8 g
• Protein: 22.4 g

Slow Cooker Mexican Chicken and Vegetable Soup (Tortilla Soup) is Mexican cuisine.

The dietary needs meet for Slow Cooker Mexican Chicken and Vegetable Soup (Tortilla Soup) is Low Fat