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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 10 mins

    10 mins

    4 hrs

    KtGin's Note:

    An easy throw-together of comforting soup!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In slow cooker, combine shredded chicken, whole tomatoes (hand crushing to break them into smaller pieces), enchilada sauce, green chilies, onion, and garlic. Add chicken broth, water, and spices. Stir in corn. Cover and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours. Remove bay leaf before serving.
    2. 2
      Meanwhile, preheat oven to 400 degrees. Lightly brush both sides of tortillas with vegetable oil. Cut tortillas into strips and spread on baking sheet. Bake, turning occasionally, until crisp; about 5-10 minutes. Use to garnish soup.

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    Nutritional Facts for Crock-Pot Chicken Tortilla Soup

    Serving Size: 1 (548 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 752.4
     
    Calories from Fat 326
    43%
    Total Fat 36.2 g
    55%
    Saturated Fat 8.8 g
    44%
    Cholesterol 127.5 mg
    42%
    Sodium 1715.2 mg
    71%
    Total Carbohydrate 66.8 g
    22%
    Dietary Fiber 10.5 g
    42%
    Sugars 12.8 g
    51%
    Protein 44.1 g
    88%

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