Slow Cooker Chicken Tortilla Soup
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How Plus works- 540
- CALORIES
- 53g
- PROTEIN
- 56g
- CARBS
- 12g
- FAT
Macros are for one serving as written. Make gives you more servings of the same size; Portion resizes one serving and moves the macros with it.
Ingredients
- 700g (1.5 lb) chicken breast
- 400g (1.5 cups) passata
- 250g (1.25 cups) black beans, drained
- 200g (1.5 cups) sweetcorn
- 150g (1 medium) onion, diced
- 100g (1 small) avocado, sliced
- 2 flour tortillas (140g), cut in strips
- 12g (4 cloves) garlic, minced
- 30ml (2 tbsp) lime juice
- 2 tbsp chilli powder, 1 tbsp cumin, 1 tsp oregano, 1 tsp salt
- 900ml / 4 cups chicken stock; coriander to finish
11 ingredients, each with the gram weight the macros above were computed from.
Method
- Everything except the corn, beans, lime, avocado and tortillas goes in the cooker at once. Lid on.
- Low for 6 hours. There is no browning step here because the chilli and cumin carry the depth instead.
- Lift the chicken out, shred it, and put it back.
- Add the beans and corn for the last 20 min only - any longer and the corn goes soft and the beans break up.
- While that finishes, toast the tortilla strips in a dry pan or a hot oven for 6 min until they snap.
- Stir the lime juice in with the lid off.
- Serve with the tortilla strips and avocado added at the table, not in the pot.
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How Plus worksTip: the tortilla strips go on at the table. Stirred into the pot they are wet cardboard in ninety seconds.
EquipmentSlow cooker
KeepsFridge 4 days, freezer 3 months. Keep the strips and avocado separate.
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Macros are computed from the raw ingredient weights above using USDA FoodData Central reference values. Brands vary, so treat them as close estimates rather than lab figures. Nothing here is medical or dietary advice.