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Ingredients

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Directions

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

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

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  • 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.

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

*Tip:

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; 3 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 1 g monounsaturated fat; 60 mg cholesterol; 672 mg sodium. 500 mg potassium; 23 g carbohydrates; 9 g fiber; 9 g sugar; 28 g protein; 0 g trans fatty acid; 115 IU vitamin a; 7 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 11 mg niacin equivalents; 0 mg vitamin b6; 10 mcg folate; 0 mcg vitamin b12; 46 mg calcium; 2 mg iron;

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