Date added: March 20, 2008
With a Mexican flare, this soup hits the spot. Easy to make with little measuring. Can be cooked on the stove top.
1- Can be done the night before: Saute the onion of medium heat under translucent. Add garlic and saute another minute.
2- Cut chicken into bite sized pieces and cook until it is no longer pink. Add tomatoes, chilies, and seasonings. Cook for 5-10 minutes. Add
3- Store overnight or add to crock pot to begin cooking.
4- Add chicken broth and water. Cook on low for 4 hours.
Garnish with shredded cheddar and sour cream. Serve with tortilla chips.
| Per serving | % Daily Value* |
| Calories 291 | 15% |
| Fat 7g | 11% |
| Cholesterol 90mg | 30% |
| Sodium 887mg | 37% |
| Carbohydrates 13g | 15% |
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