March 31, 2008 Crockpot Chicken Tortilla Soup

Easy Tastebud Delights

03.31.08 Edition (March 31, 2008)

Easy Recipes

45 minutes+

Hi Everyone! Can you believe today is the last day of March? I hope your Monday is going great. It looks like the snow should be disappearing soon!

Today's recipe has nutrition facts and can be prepared in advance. Enjoy!

Crockpot Chicken Tortilla Soup

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
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.

Nutrition facts per serving:

* Calories 181
* 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 base on a 2,000 calorie diet

Prep: 15 minutes
Cook: 6 to 7 hours (low) or 3 to 3 1/2 hours (high)

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