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Easy Chicken Tortilla Soup

Prepared by: Tammy Roberts,
Nutrition Specialist,
University of Missouri Extension
January 25, 2015

  

Yield:10 servings

 

Ingredients

  • 2 Tablespoons olive or canola oil
  • 1 medium onion, chopped
  • 2 cloves of garlic, chopped
  • 1 (7 oz) can of chopped green chilies
  • 1 (10 oz) can of beef broth
  • 1 (10 oz) can of chicken broth
  • 1 (10 oz) can of cream of chicken soup
  • 1 (12 oz) can chicken breast
  • 1 Tablespoon Worcestershire sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/8 teaspoon pepper
  • 1 can ro-tel tomatoes
  • 1 can white corn
  • 1 can black beans
  • 6 corn tortillas cut into bite-sized pieces

 

Preparation

  1. Saute the onions and garlic in the oil until the onions are clear. Add the mixture to a crock pot.
  2. Add the rest of the ingredients EXCEPT the corn tortillas.
  3. Cook on the high setting until the mixture boils (around 2 hours).
  4. Add the bite-sized pieces of corn tortillas and allow the soup to simmer at least one more hour. The mixture becomes very thick.
  5. Garnish with shredded cheese if desired when served.

 

Nutrition information per one cup of soup
(cheese nutrient information not included): 

Calories: 180

Total Fat: 7g

Carbohydrates 18g
Protein 11g

Sodium 1013mg (this can be significantly reduced by using low sodium products) 

 

 

 

 

 

 

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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to hhthttp://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.

 


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Last update: Thursday, January 29, 2015