Chicken Tortilla Soup with Brown Sugar

Name: Chicken Tortilla Soup with Brown Sugar
Cuisine: Mexican, American, Latin American
Ingredients: 3 chicken breasts cooked and shredded; 1 can sweet corn; 2 cans kidney beans; 1 can pinto beans; 1 can black beans; 2 cans petite diced tomatoes; 1 can (8 oz) tomato sauce; 1 cup salsa; 3 cups water; 1 packet taco seasoning; 3/4 cup brown sugar; shredded cheese; salsa; sour cream; tortilla chips; guacamole

3 steps

Updated at: Sun, 12 Jan 2025 18:19:57 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories336.1 kcal (17%)

Total Fat8.2 g (12%)

Carbs43.7 g (17%)

Sugars15.3 g (17%)

Protein22.1 g (44%)

Sodium1130.6 mg (57%)

Fiber9.1 g (33%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

2cans Petite diced tomatoes

1 x 8 ozcan tomato sauce

1 cupsalsa

3 cupswater

1 packettaco seasoning

¾ cupbrown sugar

Suggested Toppings:

Instructions

Shredding Chicken:

Step 1

Put the breasts in a crockpot with a can of chicken broth and let it simmer on low for 5 hours. Drain the juice and scrape off the fatty stuff sticking to the outside of the breasts. Use 2 forks to pull/shred the breasts. They should be really tender and fall apart easily. If ready to start the soup, add to the recipe immediately. If not, store in fridge until ready.

Soup Directions:

Step 2

Add all soup ingredients, not including suggested toppings for serving, to a (7-8 quart) crock pot. Don't drain cans first. Everything goes in. Stir briefly to combine.

Step 3

Simmer 2 to 3 hours on low and serve.