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Tortilla Soup

Yield 10 cups

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

Nutrition Information

  • calories 112
  • fat 0.8 g
  • cholesterol 13 mg
  • sodium 513 mg

How to Make It

  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.