Chicken Tortilla SoupSubmitted by: FATFREE150+
2-14-ounce cans chicken broth with roasted garlic
1- 14-1/2-ounce 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)
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.
Ladle soup into warm soup bowls and top with tortilla chips. If desired, top with chile peppers. Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user FATFREE150+.