Chicken Tortilla Crockpot Soup
4 boneless, skinless chicken
breasts, cooked and shredded
1 teaspoon minced garlic
3 (14-ounce) cans reduced-sodium
2 (14-ounce) cans reduced-sodium stewed tomatoes,
chopped, with liquid
1 cup medium salsa
2 tablespoons dried cilantro
1 tablespoon ground cumin
2 cups baked tortilla strips or
grated 2% shredded Mexican cheese
reduced-fat sour cream
1. Combine all ingredients except
tortilla strips, cheese and sour cream in crockpot. Cover and cook on HIGH heat for 4-6
hours or on LOW heat for 8-10 hours.
2. Place a small handful of tortilla
strips and grated cheese into the bottom of serving bowls.
3. Ladle hot soup into each bowl. Top
with a dollop of sour cream. Makes 8 servings.