Recipe Summary

15 mins
6 hrs
6 hrs 15 mins


Ingredient Checklist


Instructions Checklist
  • In a 3 1/2- or 4-quart slow cooker combine broth, chicken, frozen vegetables, tomatoes, diced chile peppers, and, if desired, cumin.

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

  • Before serving, preheat oven to 350°F. Cut tortillas into 1/2-inch strips. Place in a single layer on a baking sheet. Bake for 10 to 12 minutes or until golden and crisp; cool.

  • Ladle soup into bowls. If desired, top each serving with avocado, sour cream, jalapeño peppers, and/or cilantro. Sprinkle with tortilla strips.


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

242 calories; fat 3g; cholesterol 60mg; saturated fat 1g; carbohydrates 23g; mono fat 1g; poly fat 1g; insoluble fiber 9g; sugars 9g; protein 28g; vitamin a 115.2IU; vitamin c 6.8mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 11.4mg; vitamin b6 0.5mg; folate 10.2mcg; vitamin b12 0.4mcg; sodium 672mg; potassium 500mg; calcium 46mg; iron 1.6mg.