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    You are in: Home / Recipes / Penzey's Chicken Tortilla Soup Recipe
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    Penzey's Chicken Tortilla Soup

    Penzey's Chicken Tortilla Soup. Photo by jwander14

    1/1 Photo of Penzey's Chicken Tortilla Soup

    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 15 mins

    15 mins

    8 hrs

    WI Cheesehead's Note:

    This is from the Penzey's catalog. Great for a hot day because it's made all in the slow cooker, or for a cold winter day. I'm sure you could add other veggies, like shredded carrot or cabbage or sweet potatoes, for added nutrition. I used leftover shredded chicken. The catalog says to serve with cornbread and garnishes (probably cheese and sour cream etc). Even my kids liked it!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place everything except the cilantro and lime juice into a slow cooker and cook on high for 4-6 hours or low for 8-10.
    2. 2
      Remove the chicken and shred with two forks; return to the pot with the cilantro and lime juice.
    3. 3
      Taste and add extra seasonings if desired. Serve with optional garnished, such as diced avocado, lime wedges, sour cream, shredded cheese and toasted tortilla strips.

    Ratings & Reviews:

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    Nutritional Facts for Penzey's Chicken Tortilla Soup

    Serving Size: 1 (257 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 231.8
     
    Calories from Fat 16
    24%
    Total Fat 1.8 g
    2%
    Saturated Fat 0.3 g
    1%
    Cholesterol 10.8 mg
    3%
    Sodium 859.9 mg
    35%
    Total Carbohydrate 43.7 g
    14%
    Dietary Fiber 10.3 g
    41%
    Sugars 8.4 g
    33%
    Protein 13.9 g
    27%

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