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Soup: 5.5 pt. Crockpot Chicken Tortilla Soup

Source of Recipe

Jenny


List of Ingredients

1 1/2 lbs. boneless skinless chicken breasts -- cooked and shredded
15 ounces whole tomatoes
10 ounces enchilada sauce
1 medium onion -- chopped
4 ounces chopped green chilies
1 clove garlic -- minced
2 cups water
14 1/2 ounces fat-free chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon ground black pepper
1 whole bay leaf
6 whole corn tortillas
2 tablespoons vegetable oil
1 tablespoon chopped cilantro
parmesan cheese -- for garnish


Recipe

In an electric slow cooker, combine chicken, tomatoes, enchilada sauce, onion, green chilies and garlic. Add water, broth, cumin, chili powder, salt, pepper and bay leaf. Stir in corn. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours. Preheat oven to 400 degrees. Lightly brush both sides of tortillas with oil. Cut tortillas into 2 1/2-by- 1/2-inch strips. Place on a baking sheet. Bake, turning occasionally, until crisp, 5 to 10 minutes.
Sprinkle tortilla strips, cilantro and Parmesan over soup.

Makes 6 to 8 servings.

Per Serving: 235 Calories; 9g Fat; 24g Protein; 16g Carbohydrate; 2g Dietary Fiber; 510mg Sodium.