Slow-Cooker Chicken Tortilla Soup

Name: Slow-Cooker Chicken Tortilla Soup
Yield: 4 servings
Ingredients: 5 large plum tomatoes (about 1 pound), cored and halved; 1 white onion, peeled and quartered; 12 ounces cherry tomatoes (about 2 heaping cups); 8 garlic cloves (unpeeled); 2 jalapeños, stemmed and halved, 1 seeded and de-ribbed; 2 tablespoons vegetable oil; 2 tablespoons tomato paste; 2 ½ teaspoons ground cumin; 2 teaspoons dried oregano; 1 ½ teaspoons coarse kosher salt, plus more to taste; 1 teaspoon onion powder; 1 teaspoon garlic powder; 4 cups chicken broth or stock; 2 carrots, peeled, halved lengthwise and thinly sliced; 1 ½ pounds boneless, skinless chicken thighs; 1 avocado, peeled, pitted and cubed; 1 lime; Tortilla chips; Any combination of hot sauce, cilantro and queso fresco, for topping

Slow-cooker chicken tortilla soup with roasted tomatoes, jalapeños, and aromatic spices simmered until deeply flavored and tender.

Glycemic Load: 14.6 (Medium)

Serves: 4

mexican slow cooker

Original recipe: cooking.nytimes.com

About This Calculation

Slow-Cooker Chicken Tortilla Soup has a medium glycemic load of 14.6 per serving — moderate blood sugar impact — portion size and meal composition matter.

The primary glycemic load contributors are tortilla chips (GL 11.7), carrots (GL 0.8), plum tomatoes (GL 0.5). These ingredients account for the majority of the carbohydrate impact per serving.

Glycemic load is calculated as GL = (GI × Net Carbs per serving) ÷ 100, where GI is the glycemic index and net carbs exclude dietary fiber. Calculations draw on established nutritional references including USDA FoodData Central values and peer-reviewed glycemic index research.