Chicken Tortilla Soup
Recipe from Diabetic Living



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Servings: 4
Serving size: 1 1/2  cups
Prep Time: 15 mins
Related Categories: Chicken, Mexican Cuisine, Slow Cooker, Soup
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Ingredients
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    1  14 1/2 ounce can 
    Mexican-style stewed tomatoes, undrained
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    2 1/2  cups 
    water
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    2   cups 
    shredded cooked chicken (about 10 ounces)
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    2   cups 
    frozen stir-fry vegetables (yellow, green, and red peppers and onions)
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    1   cup 
    reduced-sodium chicken broth
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    2   cloves 
    garlic, minced
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    1   cup 
    baked tortilla chips
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    Sliced fresh jalapeno chile peppers* (optional)

Directions
1.
In a 3-1/2- or 4-quart slow cooker combine tomatoes, the water, chicken, frozen vegetables, broth, and garlic.
2.
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.
3.
Top each serving with tortilla chips. If desired, sprinkle with chile peppers.
Tip
  • *Test Kitchen 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 information
Per Serving: cal. (kcal) 212, Fat, total (g) 5, chol. (mg) 62, sat. fat (g) 1, carb. (g) 17, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, fiber (g) 1, sugar (g) 2, pro. (g) 23, vit. A (IU) 340.13, vit. C (mg) 35.43, Thiamin (mg) 0.09, Riboflavin (mg) 0.12, Niacin (mg) 7.11, Pyridoxine (Vit. B6) (mg) 0.37, Folate (g) 4.03, Cobalamin (Vit. B12) (g) 0.24, sodium (mg) 612, Potassium (mg) 448, calcium (mg) 40.39, iron (mg) 1.44, Vegetables () 1.5, Starch () 0.5, Lean Meat () 2.5, Fat () 0.5, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet
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