Ingredients
- 1 (32 oz.) container vegetable broth
1 (10 oz.) can enchilada sauce
1 (4 oz.) can chopped green chiles
1 can diced tomatoes
1 can reduced sodium black beans
1 can garbanzo beans (chickpeas)
1 medium onion, chopped
2 medium bell peppers, any color(s)
1 serrano pepper, de-seeded and chopped
4 cloves garlic, minced
4 tbsp fresh cilantro
1/4 tsp chili powder
1/4 tsp cayenne pepper
1/4 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp freshly ground white/black/red peppercorns
1 bay leaf, whole
1 tbsp lemon juice
Optional (not included in calculation):
Shredded Cheese
Chicken Breast (shredded into pot 1 hour before serving)
Black Olives
Avocado
Tortilla Strips/Chips
Corn
Fat Free/Reduced Fat Sour Cream
*Note* Unless otherwise specified, cans are standard 14.5-15 oz. size.
Description
This Is A Great, Broth-based Starter Recipe, Which Is Extremely Easy To Alter To Your Own Tastes. Toss The Ingredients In A Slow Cooker, And Come Back To A Yummy-smelling House!(Adapted From Slow Cooker Chicken Tortilla Soup On Allrecipes.com.)
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