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Crockpot Tortilla Soup




Source of Recipe


Unknown


List of Ingredients




2 (4 oz.) skinned and boned chicken breast halves, cubed
2 cups frozen whole kernel corn, thawed
1 large onion, chopped
2 garlic cloves, pressed
2 (14.5 oz.) cans low-sodium fat-free chicken broth
1 (10-3/4 oz.) can tomato puree
1 (10-3/4 oz.) can diced tomatoes and green chilies
1 tsp. Salt
2 tsp. Ground cumin
1 tsp. Chili powder
1/8 tsp. Ground red pepper
1/8 tsp. Ground black pepper
1 bay leaf
4 (5-1/2 inch) corn tortillas


Recipe



Combine first 13 ingredients in a 4-quart slow cooker. Cover and cook at HIGH 6 hours (or LOW 12 hours). Discard bay leaf.
Cut tortillas into 1/4-inch-wide strips; place on baking sheet. Bake at 375° F. for 5 minutes or until crisp. Serve with soup. Yield: 10 cups.