Chicken Tortilla Soup

I haven't tried this yet, but it sounds really good. I got it on bhg.com. I'll let you know how it is after I make it!

shopping list

2 14-ounce cans chicken broth with roasted garlic
1 14-1/2 ounce can Mexican-style stewed tomatoes, undrained
2 cups shredded cooked chicken (about 10 ounces)
2 cups frozen (yellow, green, and red) peppers and onion stir-fry vegetables
1 cup tortilla chips
slice fresh jalapeno chile peppers (optional)

Directions

1. In a 3-1/2-or 4-quart slow cooker, combine broth, undrained tomatoes, chicken, and frozen vegetables.

2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.

3. To serve, ladle soup into warm soup bowls and top with tortilla chips. If desired, top with chile peppers.

Makes 4 servings.

Nutrition Facts per serving
Calories 181
Total Fat (g) 4
Saturated Fat (g) 1
Cholesterol (mg)36
Sodium (mg) 1383
Carbohydrate (g) 19
Fiber (g) 1
Protein (g) 18

really really good minestrone soup

This is one of those recipes that is very easy, but makes you look brilliant in the kitchen!!

Minestrone Soup

1 lb. ground beef
1/2 c. sliced celery
1 onion, diced
1 quart bottled tomatoes
1 quart water
2 large carrots, cut into coins
2 (80z.) cans tomato sauce
2 T. vegetable seasoning
1 T. parsley (dried)
1/2 tsp. ground basil
1 tsp. dried oregano
1/4 tsp. pepper
1/2 tsp. garlic salt
1 can cooked garbanzo beans
1 can cooked green beans
1 can cooked kidney beans
1 1/2 cup mostacioli macaroni (uncooked)

Brown the hamburger and onion. Add the seasoning. Add the tomatoes, tomato sauce, water, and vegetables. Bring to a boil. Simmer until veggies are cooked (15 to 20 minutes). Add pasta and cook until soft. (15 to 20 minutes)

Serve and ENJOY