Tortilla Soup

This is what I made for dinner tonight!  REALLY good.  We added just a little shredded cheese on top too.  We also agreed that a can of black beans would be a good addition!!

1 teaspoon cumin

1 teaspoon child powder

1 teaspoon smoked paprika

1/8 teaspoon salt

25 ounces canned crushed tomatoes

14 ounces canned fire-roasted diced tomatoes

3 cups chicken stock or turkey stock

2 cloves garlic, minced

1 medium onion, diced

4 ounces canned diced green chiles, drained

2 habanero peppers, diced

1 cup fresh corn kernels

2 cups cubed chicken or turkey breast

Tortilla strips, as desired (see below)

Serves 8

Place spices, tomatoes, stock, garlice, onions, chiles and peppers in slow cooker.  Cover and cook on low for 6 hours.

After 6 hours add the corn and turkey or chicken.  Cover and cook for an addition 45-60 minutes.  Serve with tortilla strips.

Per serving:  170 calories, 3g fat, 350mg Sodium, 21g carbs, 4g fiber, 17g protein

To make tortilla strips:

Slice 4 corn tortillas in half, then into 1/4" strips.  heat 1/2 teaspoon canola oil in a shallow skillet.  Add the tortilla strips and cook, turning once, until they are crisp and golden.  Drain on paper towel-lined plates.  Blot dry. Divide evenly among the bowls of soup before serving.

(Or you could just crush a few tortilla chips on top which is what we did.)

(The Everything Healthy Slow Cooker Cookbook)