Minutes Prep time: 15
Minutes Total time: 495
Servings: 6
Difficulty: easy
PAM® Original No-Stick Cooking Spray
1-1/2 pounds boneless skinless chicken thighs
2 cups Southwest vegetable blend
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1 tablespoon ground chipotle chili pepper
1-1/2 teaspoons ground cumin
4 cups chicken broth
1/4 cup fresh lime juice
Tortilla strips, diced avocado and chopped cilantro, optional
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 32 mg | 3% |
| Carbohydrate | 11 g | 4% |
| Cholesterol | 137 mg | 46% |
| Total Fat | 10 g | 15% |
| Iron | 3 mg | 14% |
| Calories | 236 kcal | 12% |
| Sodium | 871 mg | 36% |
| Protein | 27 g | 55% |
| Saturated Fat | 2 g | 12% |
| Sugars | 3 g | 0 |
| Vitamin C | 19 mg | 31% |
Spray inside of 4-quart slow cooker with cooking spray. Place chicken, frozen vegetables, undrained tomatoes, chili pepper, cumin and broth in slow cooker.
Cover; cook on LOW 6 to 8 hours or until chicken is tender. Remove chicken from slow cooker; pull into shreds with 2 forks. Return chicken to slow cooker. Stir in lime juice. Serve and top with tortilla strips, avocado and cilantro, if desired.
Slow Cooker Chicken Tortilla Soup
