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Crock Pot Chicken Tortilla Soup Recipe

   
 

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     Crock Pot Chicken Tortilla Soup

Category   Salads - Soups - Sidedishes
Sub Category   Low-fat

Ingredients
1 1/2 lbs. boneless skinless chicken breasts -- cooked and shredded
15 ounces whole tomatoes
10 ounces enchilada sauce
1 medium onion -- chopped
4 ounces chopped green chilies
1 clove garlic -- minced
2 cups water
1 teaspoon cumin
1 teaspoon chili powder
 
14 1/2 ounces fat-free chicken broth
1 teaspoon salt
1/4 teaspoon ground black pepper
1 whole bay leaf
6 whole corn tortillas
2 tablespoons canola oil
1 tablespoon chopped cilantro
avocado slices -- for garnish

Instructions
In an electric slow cooker, combine chicken, tomatoes, enchilada sauce, onion, green chilies and garlic. Add water, broth, cumin, chili powder, salt, pepper and bay leaf. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.
Preheat oven to 400 degrees. Lightly brush both sides of tortillas with canola oil or Pam. Cut tortillas into 2 1/2-by- 1/2-inch strips. Place on a baking sheet. Bake, turning occasionally, until crisp, 5 to 10 minutes. Sprinkle tortilla strips, cilantro and avocado over soup.
Serving Suggestions
Serves 7 -- per serving- 235 Calories; 9g Fat; 24g Protein; 16g Carbohydrate; 2g Dietary Fiber; 510mg Sodium.


Originally Submitted
12/19/2009





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