Rating: 3.5 stars
6 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 2
  • 5 star values: 1

Before there were nachos, there were chilaquiles. Tomatoes and spices simmer with any kind of meat to make the ideal topping for tortilla chips. Here, chipotle, chicken, and cilantro meld in this filling Mexican favorite.

Recipe by Oxmoor House September 2012

Gallery

Credit: Oxmoor House

Recipe Summary

Yield:
10 servings (serving size: 1 1/2 cups soup, 1/2 cup tortilla chips, and 1 tablespoon cheese)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet over medium-high heat. Add chicken to pan. Cook 3 minutes on each side or until browned.

    Advertisement
  • While chicken cooks, combine onion and next 9 ingredients (through green chiles) in a 5-quart electric slow cooker. Transfer chicken to slow cooker. Cover and cook on LOW for 4 hours.

  • Remove chicken from slow cooker. Remove meat from bones; discard bones. Return meat to soup. Divide tortilla chips among 8 bowls. Ladle soup over tortilla chips; sprinkle with cheese.

Source

Cooking Light Slow Cooker Tonight

Nutrition Facts

219 calories; calories from fat 0%; fat 2.5g; saturated fat 0.8g; mono fat 0.6g; poly fat 0.5g; protein 25.4g; carbohydrates 22.9g; fiber 3.8g; cholesterol 55mg; iron 2.3mg; sodium 623mg; calcium 92mg.
Advertisement
Advertisement