Slow Cooker Tortilla Soup
2 skinned and boned chicken breasts, cubed, 4 oz. each
2 cups frozen corn, thawed
1 large onion, chopped
2 garlic cloves, pressed
2 cans low sodium fat free chicken broth, 14 oz. each
1 can tomato puree, 10.75 oz
1 can diced tomatoes and green chiles, 10 oz
2 tsp. ground cumin
1 tsp. salt
1 tsp. chili powder
1/8 tsp. ground red pepper
1/8 tsp. black pepper
1 bay leaf
4 corn tortillas, 5.5 inch size
Sour cream and fresh cilantro for garnish
Mix first 13 ingredients in 4 quart slow cooker. Cover and cook on high 6 hours. Discard bay leaf. Preheat oven to 375. Cut tortillas into 1/4 inch wide strips; put on baking sheet. Bake at 375 for 5 minutes. Stir and bake 5 more minutes or til crisp. Serve with soup. Garnish if desired. Serves 6 to 8
Lena
Posted by: "Lena" <lenas.groups@hush.com>
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