1 lb chicken breast, boneless skinless
15 oz tomatoes, mashed, whole peeled
10 oz enchilada Sauce
1 medium onion, chopped
4 oz green chile peppers, chopped
2 garlic cloves, minced
2 cups chicken broth
1 tsp cumin
1/4 tsp black Pepper
10 oz corn, frozen
1 can black beans, rinsed
1/2 cup half-and-Half
Begin this recipe for creamy chicken tortilla soup by setting your chicken, tomatoes, enchilada sauce, onion, green chiles, garlic, chicken broth, cumin, black pepper, corn, and beans in your crockpot. Stir to combine.
Cover and cook on low for six to eight hours or on high for three to four hours.
Pour in the half-and-half during the last 30 minutes of cooking. Remove the chicken breasts from the cooker and shred using two forks.
Return to the pot and stir well to combine. Serve once the soup has thickened slightly and the ingredients are cooked through.
Sugar: 5g
:
Calcium: 44mg
Calories: 198kcal
Carbohydrates: 24g
Cholesterol: 42mg
Fat: 4g
Fiber: 6g
Iron: 2mg
Potassium: 642mg
Protein: 18g
Saturated Fat: 2g
Sodium: 647mg
Vitamin A: 750IU
Vitamin C: 18mg
