CHICKEN TORTILLA SOUP

By dinachapman

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.