And so begins the cold weather...probably for good this time! There's nothing like a nice warm comforting bowl of soup when it's cold outside! This crock pot favorite is sure to please the whole family. Yummy! Enjoy!
Tortilla Soup
2 (4-ounce) skinned and boned chicken breast halves, cubed
2 cups frozen whole kernel corn, thawed
1 large onion, chopped
2 garlic cloves, pressed
2 (14 1/2-ounce) cans low-sodium fat-free chicken broth
1 (10 3/4-ounce) can tomato puree
1 (10-ounce) can diced tomatoes and green chiles
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 (5 1/2-inch) corn tortillas
Garnish: chopped fresh cilantro
Combine first 13 ingredients in a 4-quart slow cooker.
Cover and cook at HIGH 6 hours. Discard bay leaf.
Cut tortillas into 1/4-inch-wide strips; place on a baking sheet.
Bake at 375° for 5 minutes. Stir and bake 5 more minutes or until crisp. Serve with soup; garnish, if desired.
Yield: 10 cups
CALORIES 112 FAT 0.8g SODIUM 513mg CHOLESTEROL 13mg
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