Slow-Cooker Chicken Verde Tortilla Soup

Gluten Free
Dairy Free
Health score
12%
Slow-Cooker Chicken Verde Tortilla Soup
310 min.
6
272kcal

Suggestions


Warm up your mealtime with a delightful bowl of Slow-Cooker Chicken Verde Tortilla Soup! This comforting dish is perfect for any occasion, whether it's a cozy family dinner or a casual lunch with friends. With its rich flavors and hearty ingredients, this soup is sure to become a favorite in your household.

Imagine tender, boneless skinless chicken thighs simmering in a savory blend of chicken broth, salsa verde, and spices, creating a mouthwatering aroma that fills your kitchen. The addition of corn, chickpeas, and fresh tomatoes adds a delightful texture and a burst of color, making each bowl not only delicious but visually appealing as well.

What’s more, this recipe is both gluten-free and dairy-free, making it a fantastic option for those with dietary restrictions. The slow cooker does all the work for you, allowing the flavors to meld beautifully over several hours, so you can come home to a warm, satisfying meal without any fuss. Top it off with fresh cilantro for an extra pop of flavor, and serve it with crispy tortilla pieces for that perfect crunch.

With just 272 calories per serving, this nutritious soup is a guilt-free indulgence that will leave you feeling satisfied. Gather your ingredients, set your slow cooker, and get ready to enjoy a deliciously wholesome meal that everyone will love!

Ingredients

  • 1.3 lb chicken thighs boneless skinless
  • 0.5 cup onion chopped
  • 6-inch corn tortillas cut into 1-inch pieces ()
  • 1.5 cups corn whole frozen thawed
  • 15 oz garbanzo beans rinsed drained canned
  • oz chilis green chopped canned
  • 0.8 cup salsa verde 
  • 3.5 cups chicken broth 
  • teaspoon oregano dried
  • teaspoon ground cumin 
  • 0.5 teaspoon ground pepper red (cayenne)
  •  tomatoes seeded chopped
  • leaves cilantro leaves fresh chopped

Equipment

  • slow cooker

Directions

  1. In 3- to 4-quart slow cooker, mix all ingredients except tomatoes and cilantro.
  2. Cover; cook on Low heat setting 5 to 7 hours or until juice of chicken is clear when center of thickest part is cut (180°F). Stir to break up chicken thighs. Stir in tomatoes before serving.
  3. Garnish with cilantro.

Nutrition Facts

Calories272kcal
Protein36.7%
Fat23.78%
Carbs39.52%

Properties

Glycemic Index
38.31
Glycemic Load
5.83
Inflammation Score
-8
Nutrition Score
17.434347816136%

Flavonoids

Naringenin
0.28mg
Isorhamnetin
0.67mg
Kaempferol
0.12mg
Myricetin
0.06mg
Quercetin
3.03mg

Nutrients percent of daily need

Calories:271.8kcal
13.59%
Fat:7.17g
11.02%
Saturated Fat:1.31g
8.22%
Carbohydrates:26.8g
8.93%
Net Carbohydrates:21.59g
7.85%
Sugar:4.15g
4.61%
Cholesterol:92.52mg
30.84%
Sodium:1138.19mg
49.49%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:24.88g
49.76%
Vitamin B6:0.87mg
43.25%
Manganese:0.82mg
40.85%
Selenium:24.29µg
34.7%
Vitamin B3:6.58mg
32.91%
Phosphorus:313.6mg
31.36%
Fiber:5.2g
20.82%
Vitamin C:15.05mg
18.25%
Potassium:635.66mg
18.16%
Vitamin B2:0.29mg
17.33%
Zinc:2.44mg
16.24%
Magnesium:64.74mg
16.19%
Iron:2.72mg
15.09%
Vitamin B5:1.45mg
14.45%
Vitamin A:668.99IU
13.38%
Folate:53.02µg
13.25%
Copper:0.25mg
12.45%
Vitamin B1:0.18mg
12.06%
Vitamin B12:0.63µg
10.54%
Vitamin K:8.77µg
8.36%
Calcium:72.83mg
7.28%
Vitamin E:0.61mg
4.07%