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

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 30 mins

    30 mins

    4 hrs

    Elisabet's Note:

    Garnished with avocado, sour cream, cheese and tortilla strips, this soup is hearty enough to eat as a meal

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a skillet, saute peppers, onions, poblanos, garlic and tortillas in olive oil for 5 minutes.
    2. 2
      In 6 quart stock pot add the skillet contents, chicken broth, canned tomatoes and chicken.
    3. 3
      Cook until vegetables are soft, tortillas are dissolved and the soup is slightly thickened. (4 hours on low, 2 hours on high in my crock pot).
    4. 4
      Add cilantro and frozen corn and cook until corn is thawed (around 15 mins). You can also add water or chicken broth if the soup is too thick.
    5. 5
      Top with crisp fried tortilla strips, shredded cheese, sour cream and avocado slices (to me the garnish makes this soup, I never make it without).

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    Ratings & Reviews:

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    Nutritional Facts for Crock Pot Chicken Tortilla Soup

    Serving Size: 1 (1268 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 491.1
     
    Calories from Fat 207
    42%
    Total Fat 23.1 g
    35%
    Saturated Fat 5.1 g
    25%
    Cholesterol 51.7 mg
    17%
    Sodium 2266.7 mg
    94%
    Total Carbohydrate 46.5 g
    15%
    Dietary Fiber 10.5 g
    42%
    Sugars 17.6 g
    70%
    Protein 29.3 g
    58%

    The following items or measurements are not included:

    poblano peppers

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