1 can (540 mL) chili-style diced tomatoes, undrained
1 cup frozen corn
2 green onions, thinly sliced, divided
1/2 cup Cracker Barrel Finely Shredded 3 Cheese Mexicana Cheese
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How do I make it ?
Use pulsing action of food processor to process 2 cups tortilla chips until finely crushed; 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 on medium heat 3 to 4 min. or until no longer pink, turning occasionally. Spoon into slow cooker sprayed with cooking spray.
Add broth, tomatoes, corn and remaining taco seasoning mix; 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 soup into 4 bowls. Coarsely crush remaining tortilla chips; sprinkle over soup. Top with cheese and remaining onions.
Kraft Kitchen Tips!
Serve topped with sour cream and chopped fresh cilantro.
Calories From Fat
% Daily Value
Fat 17 g
Saturated fat 5 g
Cholesterol 165 mg
Sodium 1190 mg
Carbohydrate 46 g
Fibre 5 g
Sugars 9 g
Protein 34 g
4 servings, 1-1/4 cups (300 mL) 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.