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Chicken Tortilla Soup - 6.5 Points




Source of Recipe


WW Crockpot Recipes


Recipe Introduction


5 Servings


List of Ingredients




28 ounces diced tomatoes -- with juice
10 ounces red enchilada sauce -- or green enchilada sauce
2 medium onions -- chopped
4 ounces green chiles -- drained, chopped
1 clove garlic -- minced
3 tablespoons fresh cilantro -- chopped
2 cups water
14 1/2 ounces chicken broth -- or vegetable broth
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
Freshly ground black pepper -- to taste
1 bay leaf
3/4 teaspoon dried oregano
1 1/2 pounds chicken breasts, no skin, no bone, R-T-C --
cooked thoroughly in gently simmering water, drained and shredded
10 ounces green giant® Mexicorn® Whole Kernel Corn -- drained
3 each 96% Fat Free corn tortillas -- yellow or white
3 tablespoons olive oil flavored vegetable spray

Garnishes:
Finely shredded sharp cheddar cheese
Sour cream (thinned with a few tablespoons milk) or crema Mexicana
Sliced avocado
Sprigs fresh cilantro


Recipe



To prepare soup: In crockpot, combine tomatoes, enchilada sauce, onions,
chiles, garlic, cilantro, water, broth, cumin, chile powder, salt,
pepper, bay leaf and oregano. Cover. Cook on low for 5 to 6 hours or on
high for 2 to 2 1/2 hours.

To finish soup: Add shredded chicken and corn. Cover. Cook on low for 1
hour. Discard bay leaf.

To prepare tortillas: Meanwhile, preheat oven to 400°. Spray both sides
of each tortilla with vegetable spray. Using knife, cut tortillas into 2
1/2-by-1-inch strips. Spread tortilla strips on parchment-paper-lined
baking sheet. Bake for 8 to 12 minutes or until crisp but not browned,
turning once halfway through baking.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 366 Calories; 5g Fat (12.6%
calories from fat); 39g Protein; 41g Carbohydrate; 7g Dietary Fiber;
98mg Cholesterol; 1243mg Sodium. Exchanges: 1/2 Grain(Starch); 4 1/2
Lean Meat; 2 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Serving Ideas : Sprinkle each serving with tortilla strips and grated
cheese. Top with 1 tablespoon sour cream, a few slices of avocado and
cilantro sprigs. Be sure to add the extra points for the chips, sour
cream and avocado.

To serve: Ladle soup into bowls.

NOTES : The original recipe said to brush the tortillas with Olive Oil.
This added 1½ Points per serving.

The original recipe called for 8 soft corn tortillas (whatever that
means). Since this is just a topping, I cut the number to 3 which is
sufficient, and made them low fat.