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Nana's Chicken Tortilla Soup Recipe

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This recipe for Nana's Chicken Tortilla Soup, by , is from Eagle Scout Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beth Imel
Added: Thursday, July 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2-14 oz. cans Swanson's Chicken Broth with Roasted Garlic.
1 Mexican style stewed tomatoes, undrained
2 c. shredded cooked chicken (about 10 oz.)
2 c. total of yellow, green and red peppers
1/2 c.(more or less) chopped onion
You can buy the last 2 ingredients in the frozen
food section together as a frozen stir fry. But, as
you know, fresh is best.
1/2 c. corn
1 c. Tortilla strips or chips
1 or 2 fresh jalepeno chile peppers sliced into
circles (optional)

Directions:
Directions:
In a 3 qt. slow cooker, combine broth, undrained tomatoes, chicken and veggies.
Cover and cook on low heat for 4 1/2 to 5 hours.

To serve ladle soup into warm soup bowls and top with tortilla strips and chile peppers

Number Of Servings:
Number Of Servings:
Serves 4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Warm the tortilla chips in the microwave for no more than 15 seconds for that restaurant zest and grate some pepper jack or jalepeno jack cheese on top for a little kick in the pants.

 

 

 

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