Tortilla Soup in Crock Pot

By jads8627

From Charolette at Dr. Moore's office

Ingredients

• 2 boneless chicken breasts halved, cubed
• 2 cups frozen and thawed corn
• 1 large chopped onions
• 2 pressed garlic cloves
• 2 14 1/2-ounce cans fat-free chicken broth
• 1 10 1/2-ounce can tomato purée
• 1 (10-ounce) can diced tomatoes with chilies
• 1 teaspoon salt
• 1 teaspoon chili powder
• 2 teaspoons cumin
• 1/8 teaspoon black pepper
• 1 bay leaf
• 4 5 1/2 inchs corn tortillas
• Chopped fresh cilantro

Details

Adapted from centercutcook.com

Preparation

Step 1

In 4 qt. slow cooker combine chicken, corn, onion, garlic, broth, tomato puree, died tomatoes with chilies, salt, chili powder, cumin, cayenne and black peppers, and bay leaf. Cover and cook on high 6 hours. Discard bay leaf. Fifteen minutes before soup is done heat oven to 375 degrees. Cut tortillas into 1/4" strips, bake on baking sheet 5 minutes, stir and bake 5 more minutes or until crisp. Serve with soup. Garnish with cilantro if desired.