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Chicken Tortilla Soup in the Slow Cooker

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)85.2557
Energy (kCal)2315.9642
Carbohydrates (g)424.83
Total fats (g)43.1768
  • Cuisine

    Latin American >> Mexican >> Mexican

  • Dietary Style

  • Preparation Time

    Cooking Time - 250 minutes, Preparation Time - 15 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat olive oil in a skillet over medium-high heat. Cook and stir chicken and onion in hot oil until the chicken is no longer pink in the center and the juices run clear, 7 to 10 minutes. | 2. Stir refried beans, corn, chicken broth, taco seasoning, picante sauce, and garlic powder together in a slow cooker; add the chicken and onion mixture. | 3. Cook on Low until the chicken pulls apart easily with 2 forks, 3 to 5 hours. Shred chicken in the soup with 2 forks. Continue cooking for 1 hour more. Ladle into bowls and top with Cheddar cheese. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    chicken breast half 4 skinless boneless cut - - - -
    onion 1 chopped 60.0 14.01 1.65 0.15
    bean 2 cans refried 160.0 22.6207 23.1724 2.7586
    corn 2 cans drained 1816.7916 369.63 46.8882 23.5934
    chicken broth 1 can 94.55 2.2875 13.481 3.1719999999999997
    taco seasoning 1 package - - - -
    picante sauce 1 cup 64.0 16.0 0.0 0.0
    garlic powder 1/8 teaspoon 1.2826 0.2818 0.0641 0.0028
    cheddar cheese shredded - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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