Teri's tortilla veggie soup
8 servings
Ingredients
| Quantity | 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 |
Directions
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.