1 can (14.5-oz) diced tomatoes, do not drain
1 can (14-oz) beef broth
2 cups water
1 can (8-oz) tomato sauce
1 medium onion, chopped
1 can (4-oz) green chile peppers, do not drain
1 tsp ground cumin
1 tsp chili powder
1 tsp Worcestershire sauce
1/2 tsp garlic powder
1 pkg (9-oz) frozen cooked Southwestern-flavor chicken breast strips, thawed
8 corn tortillas, torn into 1 to 2-inch pieces
3/4 cup shredded cheddar cheese or Monterey Jack cheese with jalapeno peppers
In a slow cooker combine the tomatoes, broth, water, tomato sauce, onion, peppers, cumin, chili powder, Worcestershire sauce and garlic powder.
Cover and cook on low-heat 8 to 10 hours or on high heat 4 to 5 hours.
If using low setting, turn to high. Stir in the chicken strips. Cover and cook 15 minutes. Stir in the tortillas and serve immediately. Garnish with the shredded cheese.
Yield: 8 servings
Per serving: 189 calories, 6 g fat (3 g sat), 22 g carbs, 13 g protein
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