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Chicken Tortilla Soup

Rated :   by 1 person
Prep: 15 minutes
Cook: 6 to 7 hours (low) or 3 to 3 1/2 hours (high)
 
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Chicken Tortilla Soup
deebee_1313 says:
Needs more to it--corn, hominy, black beans, something to be filling
Needs more to it--corn, hominy, black beans, something to be filling

Ingredients

  • 2  14-ounce cans chicken broth with roasted garlic
  • 1  14-1/2-ounce can Mexican-style stewed tomatoes, undrained
  • 2  cups shredded cooked chicken (about 10 ounces)
  • 2  cups frozen (yellow, green, and red) peppers and onion stir-fry vegetables
  • 1  cup tortilla chips
  •   Sliced fresh jalapeno chile peppers* (optional)

Directions

1. In a 3-1/2- or 4-quart slow cooker, combine broth, undrained tomatoes, chicken, and frozen vegetables.

2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.

3. To serve, ladle soup into warm soup bowls and top with tortilla chips. If desired, top with chile peppers. Makes 4 servings.

Nutrition Facts

  • Calories 181,
  • Total Fat (g) 4,
  • Saturated Fat (g) 1,
  • Cholesterol (mg) 36,
  • Sodium (mg) 1383,
  • Carbohydrate (g) 19,
  • Fiber (g) 1,
  • Protein (g) 18,
  • Percent Daily Values are based on a 2,000 calorie diet

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Comments ( 1 )
1966984597
deebee_1313 wrote:

Needs more to it--corn, hominy, black beans, something to be filling

11/25/2009 06:31:15 PM Report Abuse

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