Crock-pot Chicken Tortilla Soup
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Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 5.0 (44)

Crock-pot Chicken Tortilla Soup

NUTRITION · PER SERVING375M COOK
CAL 40%·PRO 100%
CARBS 93G47% OF CAL
27G FIBER12G SUGAR54G OTHER
FAT 20G23% OF CAL
5G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty slow cooker tortilla soup packed with chicken, beans, corn, and vegetables in a light tomato broth. Customizable with toppings like tortilla chips, avocado, cheese, and yogurt. Healthy, freezer-friendly, and perfect for feeding a crowd.

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Nutrition & ingredients

Ingredients

serves 6
  • 6 cups low-sodium vegetable broth ((or chicken broth))
  • 1 cup canned crushed tomatoes
  • 1/4-1/2 cup tomatillo salsa verde
  • 3 TBSP tomato paste
  • 2 TBSP olive oil
  • 3 cups black beans ((cooked or canned))
  • 1-2 cups pinto beans ((cooked or canned))
  • 3 boneless skinless chicken breasts
  • 4 small corn tortillas ((torn into small pieces))
  • 2 small onions ((2 cups chopped))
  • 2 jalapeños ((seeds and stem removed))
  • 1 large bell pepper
  • 1/2 lime, juiced
  • 2-4 TBSP fresh cilantro
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1/2 tsp cayenne pepper
  • salt, to taste ((amount added will vary on sodium content of broth + tomatoes/beans))
  • greek yogurt or sour cream ((I add lime zest to mine for extra oomph!))
  • shredded mexican cheese blend
  • tortilla chips
  • chopped red onion
  • chopped green onion
  • fresh cilantro
  • sliced jalapeños
  • pico de gallo
  • guacamole or sliced avocado
PREP
15M
SODIUM
1435MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.