Inspiring Eachother

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Saturday, January 22, 2011

Crockpot Tortilla Soup

Makes 6 servings
6 Points Plus Value each

 1 1/2 lbs boneless skinless chicken breasts
 15 oz whole tomatoes
 10 oz enchilada sauce
 1 medium onion, chopped
 4 oz chopped green chilies
 1 clove garlic, minced
 2 cups water
 14 1/2 oz fat-free chicken broth
 1 tsp cumin
 1 tsp chili powder
 1 tsp salt
 1/4 tsp ground black pepper
 1 whole bay leaf
 1 cup fresh or frozen corn
 6 whole corn tortillas
 2 Tbsp vegetable oil
 1 Tbsp chopped cilantro

Cook and shred chicken. Combine in crock pot with all ingredients except tortillas, oil, and cilantro. Cook on low 6-8 hours or on high 3-4 hours. Preheat oven to 400 degrees. Cut tortillas into strips and place on baking sheet, brushing lightly with oil. Bake 5-10 minutes or until crisp.
Immediately before serving, sprinkle tortilla strips and cilantro over soup.

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