This traditional chicken tortilla soup adds squash and zucchini for a thicker texture.
Mix chicken stock, tomato juice, and V8 juice in a crock pot.
Add tomatoes and chicken
Add cilantro and vegetable mix.
Season to taste
Cook on high heat for 4 hours
Can also be prepared in a large saucepan
Add chips and sliced avocado to finished soup bowl
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (328g) | ||
Recipe Makes: 8 | ||
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Calories: 209 | ||
Calories from Fat: 55 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.1g | 8 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 37.8mg | 12 % | |
Sodium 219.3mg | 8 % | |
Potassium 783.1mg | 21 % | |
Total Carbohydrate 20.1g | 6 % | |
Dietary Fiber 4.1g | 17 % | |
Sugars, other 15.9g | ||
Protein 19.1g | 27 % | |
Powered by: USDA Nutrition Database 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: 209
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