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Sunday, November 02 2014
ingredients
 
  • 1    14 1/2ounce can  Mexican-style stewed tomatoes, undrained
  • 2 1/2   cups   water
  • 2    cups   shredded cooked chicken (about 10 ounces)
  • 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 jalapeno chile peppers* (optional)
 
directions
In a 3-1/2- 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 3-1/2 hours.
 
 
Top each serving with tortilla chips. If desired, sprinkle with chile peppers.
 
 
 
Tip
  • *Test Kitchen Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
nutrition information
Per Serving: cal. (kcal) 212, Fat, total (g) 5, chol. (mg) 62, sat. fat (g) 1, carb. (g) 17, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, fiber (g) 1, sugar (g) 2, pro. (g) 23, vit. A (IU) 340.13, vit. C (mg) 35.43, Thiamin (mg) 0.09, Riboflavin (mg) 0.12, Niacin (mg) 7.11, Pyridoxine (Vit. B6) (mg) 0.37, Folate (µg) 4.03, Cobalamin (Vit. B12) (µg) 0.24, sodium (mg) 612, Potassium (mg) 448, calcium (mg) 40.39, iron (mg) 1.44, Vegetables () 1.5, Starch () 0.5, Lean Meat () 2.5, Fat () 0.5, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 04:21 am   |  Permalink   |  0 Comments  |  Email
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