Chicken Tortilla Soup

Recipe from Diabetic Living
Chicken Tortilla Soup
1 1/2 cups
15 mins
by 3.5 12  people
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Chicken, Mexican Cuisine, Slow Cooker, Soup
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  • 1 14 1/2 ounce can Mexican-style stewed tomatoes, undrained
  • 2 1/2 cups water
  • 2 cups shredded cooked chicken (about 10 ounces)
  • 2 cups frozen stir-fry vegetables (yellow, green, and red peppers and onions)
  • 1 cup reduced-sodium chicken broth
  • 2 cloves garlic, minced
  • 1 cup baked tortilla chips
  • Sliced fresh jalapeno chile peppers* (optional)
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In a 3-1/2- or 4-quart slow cooker combine tomatoes, the water, chicken, frozen vegetables, broth, and garlic.
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.

nutrition information

Per Serving: cal. (kcal) 212, Fat, total (g) 5, chol. (mg) 62, sat. fat (g) 1, carb. (g) 17, Monounsaturated 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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