1. Combine all ingredients except chips and cheese in large slow cooker.
2. Cover. Cook on low 8 hours.
3. Just before serving, remove chicken breast and slice into bite-size pieces. Stir into soup.
4. To serve, put a handful of chips in each individual soup bowl. Ladle soup over chips. Top with cheese.
My husband and child are not big fans of fat-free cheese or baked tortilla chips. so I just make theirs with the regular stuff. It's a big hit!
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|Serving Size: 1 Serving (203g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 48 (18%)|
|Amt Per Serving||% DV|
|Total Fat 5.3g||7 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 27.8mg||9 %|
|Sodium 337.1mg||12 %|
|Potassium 596.6mg||16 %|
|Total Carbohydrate 35.1g||10 %|
|Dietary Fiber 10g||40 %|
|Sugars, other 25.1g|
|Protein 19.7g||28 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 264
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