Chicken Tortilla Soup
Recipe from Diabetic Living
Serving size: 1 1/2 cups
Prep Time: 15 mins
see savings1 14 1/2 ounce canMexican-style stewed tomatoes, undrained
see savings2 1/2 cupswater
see savings2 cupsshredded cooked chicken (about 10 ounces)
see savings2 cupsfrozen stir-fry vegetables (yellow, green, and red peppers and onions)
see savings1 cupreduced-sodium chicken broth
see savings2 clovesgarlic, minced
see savings1 cupbaked tortilla chips
see savingsSliced 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.
Top each serving with tortilla chips. If desired, sprinkle with chile peppers.
*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.
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 (µg) 4.03, Cobalamin (Vit. B12) (µg) 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