4/5
(1 Votes)
Ingredients
- 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 (14-1/2 oz) cans low-sodium fat-free chicken broth
- 1 (10-3/4 oz) can tomato puree
- 1 (10 oz) can diced tomatoes and green chilies (Rotel)
- 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
- Garnish: Chopped fresh cilantro
Preparation
Step 1
Combine first 13 ingredients in a 4-quart slow cooker. Cover and cook at HIGH 6 hours. Discard bay leaf.
Cut tortillas into ¼-inch-wide strips; place on a baking sheet. Bake at 375F for 5 minutes. Stir and bake 5 more minutes or until crisp. Serve with soup: garnish, if desired.
Also may add grated cheese (Mexican blend, cheddar, etc) to each serving as soup is served.