Creamy Chicken Tortilla Soup

Name: Creamy Chicken Tortilla Soup
Cuisine: Mexican, Latin American, American
Ingredients: 1 small yellow onion, diced; 2 Serrano pepper, finely chopped; 3 cloves garlic, diced; 1 15 oz. can corn, drained; 1 10 oz. can Rotel diced tomatoes with green chilies, undrained; 1 15 oz. can black beans, drained and rinsed; 3 cups chicken broth; 2 small boneless skinless chicken breasts, or 2 cups shredded chicken; 3 coarsely sliced carrots; 2 diced potatoes; 1 tablespoon chili powder; 1 teaspoon cumin; 1/3 cup cream cheese, softened

1 step

Updated at: Wed, 28 Feb 2024 03:12:23 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per recipe

Calories1770.6 kcal (89%)

Total Fat46.3 g (66%)

Carbs197.4 g (76%)

Sugars44.4 g (49%)

Protein139.3 g (279%)

Sodium6159.3 mg (308%)

Fiber44 g (157%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

3 clovesgarlic

1 x 15 ozcan corn

drained

1 x 10 ozcan diced tomatoes with green chilies

undrained

1 x 15 ozcan black beans

drained and rinsed

3 cupschicken broth

2boneless skinless chicken breasts

1 tablespoonchili powder

1 teaspooncumin

⅓ cupcream cheese

softened

Instructions

Step 1

Spray crock pot. Add ingredients except cream cheese. Cook on low for 8 hours. Salt to taste, melt cream cheese into soup. Serve with chips, tortillas, guac etc.