Chicken Tortilla Soup
Recipe from Better Homes and Gardens

There's no need to measure lots of herbs or spices for this soup. They're already in the chicken broth and Mexican-style tomatoes.


Chicken Tortilla Soup

by 4  people

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Servings: Makes 4 servings.
Prep Time: 15 mins
Total Time: 3 hrs 15 mins
Related Categories: Chicken Tortilla Soup, Chicken Tortilla Soup, Low Calorie, Low Fat, Mexican Soups, Shredded Chicken, Tortilla Soup

 
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Ingredients
  • 2 14-ounce cans
    chicken broth with roasted garlic
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  • 1 14-1/2-ounce can
    Mexican-style stewed tomatoes, undrained
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  • 2 cups
    shredded cooked chicken (about 10 ounces)
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  • 2 cups
    frozen (yellow, green, and red) peppers and onion stir-fry vegetables
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  • 1 cup
    tortilla chips
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  •  
    Sliced fresh jalapeno chile peppers* (optional)
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Directions
1.
In a 3-1/2- or 4-quart slow cooker, combine broth, undrained tomatoes, chicken, and frozen vegetables.
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.
To serve, ladle soup into warm soup bowls and top with tortilla chips. If desired, top with chile peppers. Makes 4 servings.
Nutrition information
Per serving: Calories 181, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 36 mg, Sodium 1383 mg, Carbohydrate 19 g, Fiber 1 g, Protein 18 g. Percent Daily Values are based on a 2,000 calorie diet
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