Ingredients8 h 15 m servings 269 cals
- Spray inside of 4-quart slow cooker with cooking spray. Place chicken, frozen vegetables, undrained tomatoes, chili pepper, cumin and broth in slow cooker.
- Cover; cook on LOW 6 to 8 hours or until chicken is tender. Remove chicken from slow cooker; pull into shreds with 2 forks. Return chicken to slow cooker. Stir in lime juice. Serve and top with tortilla strips, avocado and cilantro, if desired.
Per Serving: 269 calories; 12.5 g fat; 15.9 g carbohydrates; 22.2 g protein; 67 mg cholesterol; 893 mg sodium. Full nutrition
ReviewsRead all reviews 21
This is so easy and tasty. I have made it several times and am planning on using this recipe in a few months for our staff cook off. I cannot always find the frozen vegetables, so usually use a ...
The only changes were (1) cut back on the amount of Chipotle powder (2)garnished with cilantro, lime wedges, avocado and a sprinkle of shredded cheddar cheese. This recipe is a keeper!
Since I was feeding this soup to my grandkids I left out the chili pepper. I substituted Swanson Mexican Tortilla Flavor infused broth for the broth and a cup of rice. This is the kind of soup...
Its a great start to a good chicken tortilla soup. We like super spicy so I added 6 garlic cloves, red onion, adobo sauce, cayenne pepper and jalapeño. Now we're talking'!:)
The verdict from my family is : "Make this again!" I made the recipe as written with one small exception. I reduced the chipotle powder to one teaspoon as the one tablespoon would have been t...
Everyone loved it but it is plenty hot. The Rotel gets hotter the longer it sits. Great for those that love heat but if you don't want it that hot just use part of the Rotel.
Was good. Definitely needed the addition of the toppings. We had the cilantry and avocado along with sour cream and jalapeno-habanero shredded cheese.
Most excellent soup! Added shredder cabbage and sliced zucchini to add some veggies and fiber. This will be a staple soup for us