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SOUP: Tortilla Soup

Source of Recipe

Southern Living, Nov 1998


Recipe Introduction

Shared by AMOMPAM (Pam F) on the WFD board

List of Ingredients

2 skinned and boned chicken breast halves (4 oz ea) cubed
2 cups frozen whole kernel corn, thawed
1 large onion, chopped
2 garlic cloves, pressed
2 cans fat-free chicken broth (14.5 oz)
1 can tomato puree (10.75 oz)
1 can tomatoes with green chilies, diced (Rotel - 10 oz)
1 teaspoon salt
2 teaspoons ground cumin
1 teaspoon chili powder
1/8 teaspoon ground red pepper
1/8 teaspoon ground black pepper
1 bay leaf
4 corn tortillas (5 1/2" size)


Recipe

Combine first 13 ingredients in a 4-quart slow cooker. Cover and cook on high for 6 hours (low for 8-10). Discard bay leaf.

Cut tortillas into 1/4-inch-wide strips; place on a baking sheet. Bake at 375�F for 5 minutes. Stir and bake 5 minutes more or until crisp. Serve with soup. Garnish with cilantro, if desired.