Crock Pot Creamy Chicken Tortilla Soup With Kale Recipe

Recipe By Slurrp

This Crock Pot Creamy Chicken Tortilla Soup with Kale is a comforting and flavorful dish that is perfect for chilly days. The soup is made with tender chicken, hearty kale, and a creamy broth that is packed with delicious Mexican flavors. It is easy to prepare in a slow cooker, allowing the flavors to meld together and create a rich and satisfying soup. Serve it with crispy tortilla strips, avocado, and a squeeze of lime for a complete and satisfying meal.

4.2
16 Rating -
Rate
Non Vegdiet
4hr 20minstotal
20minsPrep
4hr Cook
4hr 20m.total
20m.Prep
4hr Cook
Crock Pot Creamy Chicken Tortilla Soup With Kale
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ingredients serve

Ingredients for Crock Pot Creamy Chicken Tortilla Soup With Kale Recipe

  • 1/4 Boneless, Skinless Chicken Breasts
  • 0.13 can Diced Tomatoes
  • 1/2 cup Chicken Broth
  • 0.13 Onion, Diced
  • 1/4 cloves Cloves Garlic, Minced
  • 0.13 teaspoon Cumin
  • 0.13 teaspoon Chili Powder
  • 0.06 teaspoon Salt
  • 0.03 teaspoon Black Pepper
  • 1/4 cup Chopped Kale
  • as per your need Tortilla Strips, For Garnish
  • as per your need Avocado Slices, For Garnish
  • as required Lime Wedges, For Garnish

Directions: Crock Pot Creamy Chicken Tortilla Soup With Kale Recipe

Cooking Directions

  • STEP 1.In a slow cooker, combine chicken breasts, diced tomatoes, chicken broth, onion, garlic, cumin, chili powder, salt, and pepper.
  • STEP 2.Cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
  • STEP 3.Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
  • STEP 4.Stir in the chopped kale and cook for an additional 30 minutes, until the kale is wilted and tender.
  • STEP 5.Serve the soup hot, garnished with tortilla strips, avocado slices, and a squeeze of lime.
  • STEP 6.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

  • For a spicier soup, add a diced jalapeno or a pinch of cayenne pepper.
  • You can use boneless, skinless chicken thighs instead of chicken breasts for a richer flavor.
  • Feel free to customize the toppings with shredded cheese, sour cream, or chopped cilantro.

Storage and Serving

  • This soup is best served hot.
  • To reheat leftovers, simply heat them in a saucepan over medium heat until warmed through.
  • Serve with warm tortillas or crusty bread for a complete meal.
Nutrition
value
576
calories per serving
34 g Fat42 g Protein24 g Carbs7 g FiberOther

Current Totals

  • Fat
    34g
  • Protein
    42g
  • Carbs
    24g
  • Fiber
    7g

MacroNutrients

  • Carbs
    24g
  • Protein
    42g
  • Fiber
    7g

Fats

  • Fat
    34g

Vitamins & Minerals

  • Calcium
    170mg
  • Iron
    3mg
  • Vitamin A
    1311mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    11mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    167mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    144mg
  • Vitamin E
    5mg
  • Copper
    1mcg
  • Magnesium
    108mg
  • Manganese
    < 1mg
  • Phosphorus
    406mg
  • Selenium
    34mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp