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Crock-Pot Creamy Chicken Tortilla Soup with Kale

Lee Hersh
  • 250 minutes
  • Serves 8

INGREDIENTS

16 oz

chicken breasts (~2 large)

4 cups

kale, deboned

1 28 ounce can

crushed tomatoes

1 15 ounce can

black beans

1 15 ounce can

sweet corn

1 4.5 ounce can

green chiles

1/4 cup

lime juice

2 tbsp

minced garlic

2 tbsp

chili powder

1 tsp

cumin powder

1 tsp

paprika

2 tsp

garlic powder

2 tbsp

Frank's Red Hot (depending on how hot you like it)

48 fluid_ounces

chicken broth (~6 cups)

1/4 cup

nonfat greek yogurt

8

small corn tortillas

1 tbsp

olive oil

1 tsp

garlic powder

1/2 tsp

chili powder

salt and pepper,