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Tortilla Veggie Soup

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Submitted by rmagrini

Mexican style chicken tortilla soup that’s packed full of beans, veggies and chicken for a filling dinner.

YIELD

8 servings

PREP

20 min

COOK

6 hrs

READY

7 hrs

Ingredients

28 809.2
OUNCES ML/G TOMATOES, STEWED, CANNED
2 small or one large cans
12 346.8
OUNCES ML/G BLACK BEANS
10 289
OUNCES ML/G CORN
drained
12 346.8
OUNCES ML/G CHICKPEAS (GARBANZO BEANS)
drained
3 3
EACH EACH CHICKEN BREASTS
boneless, skinless
1 1
LARGE LARGE ZUCCHINI
cubed *
1 1
LARGE LARGE YELLOW SUMMER SQUASH
cubed
3 3
STALKS STALKS CELERY
sliced *
3 7.1E+2
CUPS ML CHICKEN BROTH
fat free
5 5
CLOVES CLOVES GARLIC
peeled
11 317.9
OUNCES ML/G GREEN BEANS
canned, drained
4 115.6
OUNCES ML/G GREEN CHILI PEPPERS
2 473
CUPS ML WATER
if needed
1 237
CUP ML BABY CARROTS *
To serve
1 15
TABLESPOON ML CHEDDAR CHEESE
fat-free, grated
1 15
TABLESPOON ML TORTILLA CHIPS
crushed *
1 15
TABLESPOON ML SOUR CREAM, NON-FAT
or yogurt, plain

Directions

Put all ingredients into crock pot.

Turn on low (or auto) and leave all day.

Come home to a hot bowl of soup.

Serve it over some low fat cheese and add some crumbled chips and a dollop of sour-cream.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 466g (16.4 oz)
Amount per Serving
Calories 257 14% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 32mg 11%
Sodium 577mg 24%
Total Carbohydrate 12g 12%
Dietary Fiber 8g 31%
Sugars g
Protein 41g
Vitamin A 10% Vitamin C 44%
Calcium 10% Iron 22%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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