Chicken Tortilla Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
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)
In a large slow cooker, combine broth, undrained tomatoes, chicken, and frozen vegetables.
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+.
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+.
Nutritional Info Amount Per Serving
- Calories: 259.4
- Total Fat: 5.7 g
- Cholesterol: 43.3 mg
- Sodium: 1,739.4 mg
- Total Carbs: 23.2 g
- Dietary Fiber: 4.7 g
- Protein: 30.1 g
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