Chicken Tortilla Soup - Another version

 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

Crock Pot Chicken and Dumplings

1 lb. boneless skinless chicken breast

1 can cream of chicken soup

1 can cream of celery soup

1 envelope dry vegetable soup

1 cup skim milk

1/2 cup frozen peas

1/2 cup chopped carrots

2 cans buttermilk biscuits

Place chicken breasts in crock pot. Add soups carrots and milk. Cook on low 5-6 hours. Shred chicken and add biscuits. Turn crock pot to high heat and let go for approximately 45 minutes.

You could definitely substitute frozen mixed vegetables if you don't have fresh. Also, you could use 2 cans cream of chicken or use cream of potato instead of the cream of celery. There are many versions of this recipe. You can change it to your liking.

Enjoy! :)