1 can (14.5 oz.) fat-free reduced-sodium chicken broth
1 can (10 oz.) diced tomatoes and green chiles, undrained
1 cup drained canned corn with red and green bell peppers
2 green onions, thinly sliced
1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
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Let's Make It
Use pulsing action of food processor to process 2 cups tortilla chips until finely ground; place in medium bowl. Add turkey, egg and half the taco seasoning; mix just until blended. Shape into 12 meatballs, each about 1 inch in diameter.
Cook meatballs in nonstick skillet 3 to 4 min. or until evenly browned, turning occasionally. Spoon into slow cooker sprayed with cooking spray.
Add broth, tomatoes, corn and remaining taco seasoning; stir. Cover with lid. Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours).
Stir half the onions into soup. Ladle 1-1/4 cups soup into each of 2 bowls. Coarsely crush remaining tortilla chips; sprinkle over soup. Top with cheese and remaining onions.
Cool remaining soup. Refrigerate until ready to serve as part of another meal.
Serve this main dish with a mixed green salad for a quick-and-tasty weekday meal.
Serve topped with BREAKSTONE'S or KNUDSEN Sour Cream, and chopped fresh cilantro.
The remaining soup can be refrigerated up to 1 week before reheating to serve.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 1-1/4 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.