Tortilla Soup

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 10

Ingredients:

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

Directions:

1. Combine first 13 ingredients in a 4-quart slow cooker.
2. Cover and cook at HIGH 6 hours. Discard bay leaf.
3. Cut tortillas into 1/4-inch-wide strips; place on a baking sheet.
4. Bake at 375° for 5 minutes. Stir and bake 5 more minutes or until crisp. Serve with soup; garnish, if desired.

By RecipeOfHealth.com