We tried this Crock Pot Soup tonight. I found it in a diet cookbook. Very good. No guilt. I did make some adjustments. Carter also insisted that we add a can of black beans. I rinsed them and added them about a half hour before it was served. If you are worried about the cheese and strips of tortilla...just don't garnish your bowl. We are keeping this recipe. I have put it down exactly as we made it (adding the beans later). The original recipe was about half this and had cilantro, avocado and lime that we didn't add. (Didn't have it and aren't sure we love it.)
Chicken Tortilla Soup
2 lb. Boneless skinless chicken breasts
1 qt + one 15 oz can diced tomatoes, undrained
2 can (4oz) diced green chilies, drained
1 can fat free chicken broth
1 medium onion chopped
2 cloves garlic, minced
2 tsp. Ground cumin
4 corn tortillas sliced into ¼ inch strips
Salt and pepper to taste
Shredded cheese
Place chicken in Crock Pot. Combine tomatoes with juice, chilies, broth, onion, garlic, and cumin. Pour over chicken. Cook 6 hours on low. Remove chicken and shred with forks. Return to Crock Pot. Adjust seasonings. Add more broth if needed. Bake tortilla strips in oven. I baked them about 12 minutes at 350*. They should be golden and crispy. Serve soup with shredded cheese and tortillas on top.
