Crockpot Chicken Tortilla Soup
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By Kyria S.
Crockpot Chicken Tortilla Soup
8 steps
Prep:40minCook:6h
Updated at: Sun, 26 Nov 2023 18:29:46 GMT
Nutrition balance score
Great
Glycemic Index
33
Low
Glycemic Load
6
Low
Nutrition per serving
Calories219.7 kcal (11%)
Total Fat3.5 g (5%)
Carbs17.3 g (7%)
Sugars9.1 g (10%)
Protein29.4 g (59%)
Sodium709.2 mg (35%)
Fiber3.9 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1.5 lbsboneless skinless chicken breasts
2bell peppers
any color, diced
1 x 4 ouncediced green chiles
jar, with juices
1 x 28 ouncefire-roasted crushed tomatoes
jar, with juices
1onion
medium, diced
4 cupslow-sodium chicken bone broth
1fresh lime
juice of
½ cupfresh cilantro leaves
chopped
½ Tbspchili powder
½ Tbspsmoked paprika
2 tspsoregano
1 tspsea salt
1 tspgarlic powder
½ tsponion powder
2 tspscumin
Instructions
Step 1
Whisk your taco seasonings together in a small mixing bowl.
Step 2
Using your clean hands generously rub the taco seasoning all over the chicken.
Step 3
Refrigerate chicken in a sealed container for 30 minutes. Meanwhile, dice onions and bell peppers.
Step 4
Next add your marinated chicken, bell peppers, onions, green chiles, and tomatoes into your crockpot as shown.
Step 5
Pour in the broth and give it all a good stir.
Step 6
Place the lid on and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. I really prefer cooking on LOW, for a longer amount of time so that the flavor can develop.
Step 7
Once the time is up, remove your chicken onto a cutting board. Shred chicken using two forks.
Step 8
Place your shredded meat back to the pot. Stir in your fresh lime juice and chopped cilantro.
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