Directions:
- Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into crock pot. Add water, chicken broth, cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro.
- Cover, and cook on low for 6-8 hours or on high for 3-4 hours.
- Preheat oven to 400°. Cut tortillas into strips, then spread on a baking sheet.
- Bake until crisp, about 10-15 minutes.
- To serve, sprinkle tortilla strips over soup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 382.15 Kcal (1600 kJ) | ||
| Calories from fat | 188.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.94g | 32% | |
|---|---|---|---|
| Cholesterol | 49.89mg | 17% | |
| Sodium | 1140.26mg | 48% | |
| Potassium | 564.8mg | 12% | |
| Total Carbs | 35.7g | 12% | |
| Sugars | 7.53g | 30% | |
| Dietary Fiber | 3.78g | 15% | |
| Protein | 14.58g | 29% | |
| Vitamin C | 46.5mg | 78% | |
| Iron | 2.4mg | 13% | |
| Calcium | 93.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 111.58 Kcal (467 kJ) | ||
| Calories from fat | 55.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.11g | 32% | |
|---|---|---|---|
| Cholesterol | 14.57mg | 17% | |
| Sodium | 332.92mg | 48% | |
| Potassium | 164.9mg | 12% | |
| Total Carbs | 10.42g | 12% | |
| Sugars | 2.2g | 30% | |
| Dietary Fiber | 1.1g | 15% | |
| Protein | 4.26g | 29% | |
| Vitamin C | 13.6mg | 78% | |
| Iron | 0.7mg | 13% | |
| Calcium | 27.2mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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