Recipe

Crock-pot Beef Vegetable Soup Recipe

Print Recipe

Ingredients

Directions

Step #1 Spray crock pot with non-stick cooking spray & cover bottom of pot with 1/2 of the slightly crushed chips.
Step #2 mix soups, broth, and chili powder in a separate bowl.
Step #3 Add tomatoes, rice & onion - stir to mix.
Step #4 Layer half of the following ingredients over chips in the following order: chicken, soup mixture, cheese.
Step #5 Layer once more with rest of ingredients beginning with chips & ending with cheese.
Step #6 Cook on high in crock pot for three hrs.
Step #7 Message From Laurie Campbell lauriec@flash.
Step #8 net to The TNT Recipes List.
Step #9 Betsy's notes: Made 9/19/99.
Step #10 Original recipe called for 8 oz regular tortilla chips, regular soups, & 3 c of cheese.
Step #11 I made the lowfat adaptations & made the addition of the rice because I thought it would be too liquid-y as it was.
Step #12 I was prepared to use 3 c of cheese, but the 2 c seemed to be plenty (and I love cheese!).
Step #13 Per serving: 297 Calories; 4g Fat (15% calories from fat); 19g Protein; 39g Carbohydrate; 26mg Cholesterol; 700mg Sodium NOTES : 6 WW points.
Enjoy the Crock-Pot Beef Vegetable Soup recipe

Viewing Crock-Pot Beef Vegetable Soup Receipe