Jan's Tortilla Soup For The Crockpot

Recipe Ingredients

1 cup	62g / 2.2oz	Chopped green onions
		(or 2 onions, sliced thin)
2 teaspoons	10ml	Ground cumin
2		Garlic cloves - minced
4		Fat-free chicken broth
2		Mexican-style stewed tomatoes - (14 1/2 oz
		Ea)
6 tablespoons	90ml	Minced fresh cilantro
		(or 2 tspns dried cilantro or parsley)
1/4 cup	59ml	Lime juice
3 cups	187g / 6.6oz	Chopped cooked chicken or turkey

Recipe Instructions

Put all ingredients except the chicken into a 5-quart crockpot. Stir. Cook on LOW for about 8 hours. About 1 hour before serving, add the chicken or turkey. When ready, ladle into bowls and sprinkle with crispy tortilla chips.

For crispy tortilla chips: Preheat oven to 350 degrees. Use a pastry brush to lightly coat the top sides of 4 large flour tortillas with olive or canola oil. Sprinkle sparingly with salt and ground pepper. Cut each tortilla into 1/2-inch wide strips, and then cut the strips into pieces that are about 1 inch long. Place the strips in a single layer on a cookie sheet. Bake at 350 degrees for about 10 minutes, or until crisp and lightly browned.

This recipe yields ?? servings.

Source:
Waldine Van Geffen on http://www.prodigy.net Food BB

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