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Chicken Tortilla Soup Recipe
|Canned black beans||30 Ounce, undrained (Two 15 Ounce Cans)|
|Canned tomatoes/Mexican stewed tomatoes||30 Ounce (Two 15 Ounce Cans)|
|Rotel tomatoes salsa||1 Cup (16 tbs) (Mild, Medium, Or Hot, Whichever You Prefer)|
|Canned green chilies||4 Ounce, chopped|
|Canned tomato sauce||14 1⁄2 Ounce (1 can)|
|Tortilla chips||1 Cup (16 tbs)|
|Cheese||2 Cup (32 tbs), grated|
Calories 815 Calories from Fat 263
% Daily Value*
Total Fat 30 g45.8%
Saturated Fat 16.4 g81.9%
Trans Fat 0.1 g
Cholesterol 175.9 mg
Sodium 2639.3 mg110%
Total Carbohydrates 63 g21%
Dietary Fiber 16 g64%
Sugars 8.8 g
Protein 74 g148.5%
Vitamin A 59.7% Vitamin C 73.7%
Calcium 93.1% Iron 43.6%
*Based on a 2000 Calorie diet
1. In a large slow cooker combine all ingredients except chips and cheese and cook with cover on Low for 8 hours.
2. Just before serving, remove chicken breasts, slice into bite-sized pieces and stir into soup.
3. Place a handful of chips in each individual soup bowl and ladle soup over chips.
4. To serve, top with cheese.