Wednesday, December 2, 2009
From Southern Living, November 1998
2 4oz 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 oz cans low sodium, fat free chicken broth
1 10 3/4 oz can tomato puree
1 tsp salt
2 tsp ground cumin
1 tsp chili powder
1/8 tsp ground red pepper
1/8 tsp ground black pepper
1 bay leaf
4 5 1/2 inch corn tortillas (I omitted)
Garnish: chopped fresh cilantro (I omitted)
Combine first 13 ingredients in a 4 quart slow cooker. Cover and cook on High for 6 hours. Discard bay leaf.
Cut tortillas into 1/4 inch wide strips; place on baking sheet. Bake at 375 for 5 minutes. Stir and bake 5 minutes more until crisp. Serve with soup. Garnish if desired. (I skipped this part.)
Yields 10 cups.
Great healthy soup recipe for the slow cooker. We sprinkled with shredded mexican blend cheese before serving.