Soup

Crockpot Chicken Tortilla is for Soup.

Crockpot Chicken Tortilla takes 20 minutes to prepare.

Crockpot Chicken Tortilla takes 420 minutes to cook.

Crockpot Chicken Tortilla makes 8 servings.

The ingredients for Crockpot Chicken Tortilla are:

2 chicken boneless skinless chicken breasts
2 cans Ro-Tel (I like the lime & cilantro, but the regular is fine)
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can corn
1 onion, chopped
2 cans low-sodium chicken broth
1-2 cups of water
1 Tbsp garlic powder*
1 Tbsp chile powder*
1 Tbsp ground cumin*
1 Tbsp dried cilantro*
tortilla chips
sour cream
shredded cheddar or Mexican blend cheese

Instead of these spices, you could include a packet of Taco seasoning if you prefer.*

Here is how you make Crockpot Chicken Tortilla:

Put chopped onion, cans of beans, rotel, corn, chicken broth, water, and spices in CrockPot and stir to mix. Put chicken breasts on top of mixture and make sure they?re at least partly submerged in liquid. Cook on high 6-7 hours or low 8-9 hours. Before serving remove the chicken breasts from soup and shred, if needed, (sometimes they?ll just fall apart on their own, but sometimes they need some help). Return chicken to CrockPot, stir to combine.To serve put a few tortilla chips in the bottom of a bowl, ladle soup over tortilla chips, top with shredded cheddar cheese, and a dollop of sour cream, serve with more chips if you like.Serving Size: 8 - 1.5 cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user DKRETSCH01.

The nutritional information for Crockpot Chicken Tortilla is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 264.3

• Total Fat: 2.2 g
• Cholesterol: 36.7 mg
• Sodium: 1,444.7 mg
• Total Carbs: 40.5 g
• Dietary Fiber: 11.1 g
• Protein: 26.1 g

The dietary needs meet for Crockpot Chicken Tortilla is Low Fat