Chicken Taco Tortilla Soup

This quick soup is ready in just 20 minutes making it perfect for weeknight dinners.

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Chicken Taco Tortilla Soup

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3.5 by 7 people

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  • Makes: 6 servings
  • Serving Size: 1 1/3 cups
  • Makes: 8 cups
  • Prep: 15 mins
  • Cook: 5 mins

Chicken Taco Tortilla Soup

Directions

  1. In a 4-qt. Dutch oven combine first six ingredients (through oregano). Bring to boiling; reduce heat. Simmer 5 minutes or until heated through, stirring occasionally.
  2. If desired, top servings with tortilla chips and sour cream.

From the Test Kitchen

*

If you can't find frozen fire-roasted peppers, substitute one 14.4-oz. pkg. frozen pepper stir-fry vegetables (green, red, and yellow sweet peppers and onion).

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Nutrition Facts (Chicken Taco Tortilla Soup )

  • Per serving:
  • 217 kcal ,
  • 7 g fat
  • (1 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 53 mg chol. ,
  • 737 mg sodium ,
  • 25 g carb. ,
  • 6 g fiber ,
  • 4 g sugar ,
  • 17 g pro.

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7 Ratings

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