Soups and stews are also such a great way to extend the grocery dollar. I know I’ve gotten lots of messages to share more of my favorite slow cooker meals as we head into the colder months, so today I thought I’d share one of my favorites!
Put chicken breasts in the bottom of your slow cooker.
Top with the remaining nine ingredients, and stir the liquids well to incorporate. Try not to disturb the chicken breasts at the bottom.
Cook on low for 8 hours. Halfway through cooking, stir well.
When the soup is done, remove the chicken breasts and shred in a bowl using two forks.
Return the chicken to the slow cooker, and cook for 15 more minutes to incorporate the flavors.
Serve with tortilla strips, cheese, and a squeeze of lime!
For the tortilla strips...
Preheat the oven to 280º F and spray a large cookie sheet with nonstick spray.
Layer all 4 tortillas on top of one another, and cut the whole stack in to long ½ inch strips.
Lay on the cookie sheet without the strips overlapping and toast the in the oven for 6-10 mins each side, or until they turn golden brown on the edges. Watch them well so that they don't burn!
Remove from the oven, sprinkle over your soup, and enjoy!
Nutrition
Nutrition Facts
Slow Cooker Chicken Tortilla Soup
Amount Per Serving (8 oz)
Calories 428Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 73mg24%
Sodium 2882mg125%
Potassium 1161mg33%
Carbohydrates 62g21%
Fiber 9g38%
Sugar 19g21%
Protein 34g68%
Vitamin A 1983IU40%
Vitamin C 34mg41%
Calcium 98mg10%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.