Crockpot/ Slow Cooker - Phase 2 - San Antonio Style Tortilla Soup

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09-10-2007, 01:47 PM
Taken from "Fix-It and Forget-It Lightly".

Serves 9-10
Ideal slow cooker size: 5-quart

1 TBSP. Olive Oil
1 onion, chopped
2 garlic cloves, minced
2 tsp. ground cumin
2 14.5-oz. cans fat free/low sodium chicken broth
2 15-oz. cans stewed tomatoes
1 TBSP. jalapeno pepper, minced (remove seeds to reduce heat)*
1/4 tsp. black pepper
2 cups (about 1.5 lbs.) boneless, skinless chicken breast, uncooked and cubed
2 cups water
2 TBSP. cilantro (optional)

1. Combine all ingredients in slow cooker.
2. Cover. Cook on low 6-8 hours or on high 4-6 hours.

*DH and I use 2 whole jalapenos unseeded, but this makes a SPICY soup.
**I cut up and fry corn tortillas for DH and sometimes crush baked tortilla chips into the soup for me (only for Ph2). You can add shredded low-fat cheddar cheese for more flavor if you'd like.

Per serving (without add-ons): 320 calories (50 calories from fat), 6g total fat (2g saturated, 0g trans), 30 mg cholesterol, 390mg sodium, 44g total carbohydrate (5g fiber, 7g sugar), 22g protein, 10%DV vitamin A, 10%DV vitamin C, 30%DV calcium, 15%DV iron.

09-24-2007, 10:16 AM
This sounds really good! Do you think i could use rotel instead?

09-24-2007, 03:49 PM
I think so. It would be a milder flavor than if you used stewed tomatoes and fresh jalapenos, but I think it will still taste delish!