This tortilla soup recipe is full of rich and vibrant flavors and colors. It makes for an easy weeknight dinner all will love!
- 2 cans of chunk white chicken breast 10oz
- 1 can whole kernel corn 15oz
- 1 can red or black beans 15oz
- 2 cans of stewed tomatoes 14.5oz
- 1 cup of your favorite salsa
- 1 clove minced garlic
- 1 tablespoon cumin
- 12 oz low-sodium chicken broth
- 3 corn tortillas 6 inch
In your slow cooker, combine chicken, beans, corn, stewed tomatoes, chicken broth and salsa. Cover and cook on high for 3 hours or on low for 6 hours.
When soup is done cooking in slow cooker, place corn tortillas on a cookie sheet and bake for 10 minutes at 350 degrees F in the oven.
Break tortillas into strips and place a small handful in to each bowl of soup you will be serving. Pour warm soup over tortilla strips and serve.
Add fresh cilantro and shredded Mexican cheese as garnish.
Serving: 1serving | Calories: 247kcal | Carbohydrates: 41g | Protein: 18g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 21mg | Sodium: 510mg | Potassium: 664mg | Fiber: 9g | Sugar: 5g | Vitamin A: 413IU | Vitamin C: 6mg | Calcium: 59mg | Iron: 4mg