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
Directions
- 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.
- If desired, top servings with tortilla chips and sour cream.
From the Test Kitchen
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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).
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.