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    You are in: Home / Recipes / Best Loved Crock Pot Chicken Tortilla Soup Recipe
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    Best Loved Crock Pot Chicken Tortilla Soup

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 20 mins

    20 mins

    3 hrs

    ChefWhiz's Note:

    This old standby is topped with tortilla strips made from corn tortillas and with Parmesan cheese.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In slow cooker combine chicken, whole tomatoes, enchilada sauce, green chilies, onion, and garlic clove.
    2. 2
      Add water, chicken broth, cumin, chili powder, salt, black pepper, and bay leaf.
    3. 3
      Sir in corn and cilantro.
    4. 4
      Cover and cook on Low for 6-8 hours or on High for 3-4 hours.
    5. 5
      Remove and discard bay leaf.
    6. 6
      Preheat oven to 400°F.
    7. 7
      Lightly brush both sides of 6 corn tortillas with canola, olive, or other vegetable oil.
    8. 8
      Using kitchen scissors or knife, cut tortillas into 2 1/2 x 1/2-inch strips.
    9. 9
      Spread tortilla strips onto baking sheet.
    10. 10
      Bake, turning occasionally, for 5-10 minute or until crisp.
    11. 11
      Put soup servings into bowls.
    12. 12
      Sprinkle tortilla strips and grated Parmesan cheese over soup servings.
    13. 13
      Serve immediately.

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    Ratings & Reviews:

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    Nutritional Facts for Best Loved Crock Pot Chicken Tortilla Soup

    Serving Size: 1 (380 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 344.4
     
    Calories from Fat 158
    45%
    Total Fat 17.5 g
    27%
    Saturated Fat 3.6 g
    18%
    Cholesterol 51.7 mg
    17%
    Sodium 1004.9 mg
    41%
    Total Carbohydrate 30.4 g
    10%
    Dietary Fiber 4.6 g
    18%
    Sugars 4.7 g
    19%
    Protein 18.6 g
    37%

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