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Crockpot Tortilla Soup




Source of Recipe


Southern Living, Nov 98


Recipe Introduction


AMOM Pam from WFD MomsOnline shared this easy recipe with me.


List of Ingredients




2 skinned and boned chicken breast halves -- (4 oz ea) cubed *see notes
2 cups frozen whole kernel corn -- thawed *see notes
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) -- or use bagged chips

Recipe



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

MAKE YOUR OWN CHIPS: 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 & chopped avacado, if desired.

To keep low fat use fat free sour cream, reduced fat shredded cheese for toppings and just add a few chips.

NOTES:
A large can of chicken, drain off juice & shred chicken w/ fork, may be used in place of chicken breasts if desired

Corn - 1 can (14-16 oz size) may be used in place of frozen corn