SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)
« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.
This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Chicken Tortilla Soup

Makes: 4 servings
Prep 15 mins Cook 6 hrs to 7 hrs  (low) or 3 to 3-1/2 hours (high)
Chicken Tortilla Soup
Ingredients
  • 2 14 ounce can chicken broth with roasted garlic
  • 1 14 1/2ounce 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.

From the Test Kitchen
  • Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition Facts (Chicken Tortilla Soup)
  • Servings Per Recipe 4,
  • cal. (kcal) 181,
  • Fat, total (g) 4,
  • chol. (mg) 36,
  • sat. fat (g) 1,
  • carb. (g) 19,
  • fiber (g) 1,
  • pro. (g) 18,
  • sodium (mg) 1383,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe

bhg
www.bhg.com © Copyright 2013, Meredith Corporation. All Rights Reserved.