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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Nana's Chicken Tortilla Soup Recipe

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This recipe for Nana's Chicken Tortilla Soup is from Eagle Scout Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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