Slow Cooker

Mexican Chicken Tortilla Soup is for Dinner.

Mexican Chicken Tortilla Soup takes several minutes to prepare.

Mexican Chicken Tortilla Soup takes several minutes to cook.

Mexican Chicken Tortilla Soup makes 4 servings.

The ingredients for Mexican Chicken Tortilla Soup are:

2 tsp Cumin seed
2 tsp Oregano, ground
2 tbsp Olive oil
4 tsp Minced Garlic in water
2 serving Chopped onion 1/2 cup
0.50 serving Celery 4 - 4" long strips
85 gram(s) Baby Carrots
411 gram(s) Hunts Fire Roasted Diced Tomatoes 411g is 1 can
2 cup Swanson Chicken stock
2 tbsp Cento Tomato paste
16 oz Jennie-o boneless turkey breast tenderloins

Here is how you make Mexican Chicken Tortilla Soup:

Trim chicken of all fat and cut into bite-sized pieces. Heat oil in a large skillet over medium-high heat. Add onions and garlic, and cook, stirring frequently, for 3 minutes or until onions are translucent. Reduce the heat to low, and stir the oregano and cumin. Cook for 1 minute stirring constantly. Add tomatoes and stir well. Puree mixture in a blender. Scrape puree into the slow cooker. Add the stock and tomato paste. Stir well. Add chicken, celery, zucchini, carrots, and potato to the slow cooker and stir well. Cook on low 6-8 hours or on high 3-4 hours. Season to taste with salt and pepper.Serving Size:?6

The nutritional information for Mexican Chicken Tortilla Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 269.8

• Total Fat: 8.8 g
• Cholesterol: 50.0 mg
• Sodium: 583.7 mg
• Total Carbs: 17.1 g
• Dietary Fiber: 3.7 g
• Protein: 33.9 g

Mexican Chicken Tortilla Soup is Mexican cuisine.

The dietary needs meet for Mexican Chicken Tortilla Soup is Gluten Free