Ingredients
- 14.5 oz can Mexican-style stewed tomatoes, undrained
- ½ cups water
- 2 cups shredded cooked chicken (about 10 oz.)
- 2 cups frozen stir-fry vegetables (yellow, green, and red peppers and onions)
- 1 cup reduced-sodium chicken broth
- 2 cloves garlic, minced
- 1 cup baked tortilla chips
- Sliced fresh jalapeño chile peppers (optional)
How to Make It
- In a 3-½- or 4-quart slow cooker combine tomatoes, the water, chicken, frozen vegetables, broth, and garlic.
- Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-½ hours.
- Top each serving with tortilla chips. If desired, sprinkle with chile peppers.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 212 kcal Calories from Fat: 45 kcal |
|
% Daily Value*
|
| Total Fat 5 g 14% |
Saturated Fat 1 g 5% |
Trans Fat 0.0 g |
Cholesterol 62 mg 21% |
Sodium 612 mg 10% |
carbohydrates 17 g 13% |
Dietary Fiber 1 g 3% |
Sugars 2 g 2% |
Protein 23 g 46% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |