Thursday, March 17, 2011

Chicken Tortilla Soup (crockpot)

This recipe is from a cookbook Breanne got my for my Bday!


  • 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)


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.
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 facts

  • Calories181, 
  • Total Fat (g)4, 
  • Saturated Fat (g)1, 
  • Cholesterol (mg)36, 
  • Sodium (mg)1383, 
  • Carbohydrate (g)19, 
  • Fiber (g)1, 
  • Protein (g)18, 
  • Percent Daily Values are based on a 2,000 calorie diet

  • No comments:

    Post a Comment