Super easy

I love this soup, it pops with south of the border flavor. It's easy to make and it's very low sodium. The crunch from the tortilla chips add an extra dimension to the flavors and texture of this year round flavor-fest. This soup works well as a side or a meal dish. It's one of my favorites.

Prep

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Category: Main Course Soups
Cuisine Type Mexican

Ingredients

For 4 Person(s)

Ingredients

1 Pound Boneless/skinless chicken breasts
1 Sweet Onion (Chopped)
2 Cloves Garlic (Minced)
2 Teaspoons Cumin
Cracked black pepper to taste
1 Cup Sun-dried tomatoes (chopped)
4 Cups Unsalted chicken broth
Juice of 1 lime
Cilantro (Chopped)
Tortilla Chips
Sliced avocado
Shredded cheddar cheeze for garnish

Slow Cooker Chicken Tortilla Soup Directions

  1. In the bottom your slow cooker, layer the onion and garlic. Add the chicken, cumin, salt, and pepper. Sprinkle chopped sun-dried tomatoes and 3 cups chicken stock.
  2. Cover and cook on high for 4-5 hours or on low for 6-7 hours. Once cooked, shred the chicken using two forks. Stir in lime juice and adjust seasoning with salt and pepper if needed.
  3. Ladle the soup into bowls and top with tortilla chips, avocado, cheese and cilantro. Enjoy!

Recipe notes

Sodium By The Numbers

Chicken breast =240mg
Garlic =0mg
Cumin =0mg
Cracked pepper =0mg
Sun-dried tomatoes =160mg
Unsalted Chicken Broth 160mg
Lime =0mg
Tortilla chips =100mg (7 chips)
Avocado =0mg
Cheddar Cheese =150mg as a garnish

Recipe Sodium Total (Serves 4 ) = 810mg

Per Serving (4 servings) = 202.5mg

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