teri's tortilla veggie soup
- Categories
- Chicken
- Crockpot
- Soups & ste
- Yield
- 8 servings
| Measure | Ingredient |
|---|---|
| 2 cans | Stewed red ripe tomatoes; extra hot Rotel |
| 1 can | Black beans |
| 1 can | Corn; drained |
| 1 can | Garbanzo beans; drained |
| 3 | Chicken breast; no skin, no bone |
| 1 large | Zucchini squash; cubed |
| 1 large | Yellow squash; cubed |
| 3 | Stalks celery; sliced |
| 2 cans | Chicken broth; fat free |
| 5 | Cloves garlic; peeled |
| 1 can | Green beans; canned, drained |
| 1 can | Green chiles; chopped |
| 2 cups | Water; if needed |
| 1 cup | Baby carrots; whole |
| 1 tablespoon | Fat free cheddar cheese; grated |
| 1 tablespoon | Tortilla chips; crushed |
| 1 tablespoon | Fat free sour cream; or plain yogurt |
TO SERVE
Put all ingredients into crock pot. Turn on low (or auto) and leave all day. Come home to a hot bowl of soup. I serve it over some low fat cheese and add some crumbled WOW chips (fat free). Also a dollop of fat free sour cream is great and cuts the heat if it's too hot for you. Warning - if you use the extra hot Rotel, it will be SPICY! Recipe by: Teri Sanford
Posted to EAT-LF Digest by Teri Sanford <terily@...> on Jan 20, 1999, converted by MM_Buster v2.0l.
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