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Tortilla Soup

4 skinned and boned chicken breast halves, cubed
2 cups whole kernel corn
1 large onion, chopped
2 garlic cloves, pressed
2 (14 1/2 oz) cans low-sodium fat-free chicken broth
10 3/4 oz can tomato puree
10 oz can diced tomatoes and green chiles
1 teaspoon Lawry's seasoned salt
2 teaspoons ground cumin
1 teaspoon chili powder
1/8 teaspoon ground red pepper
1/8 teaspoon ground black pepper
1 bay leaf
4 (5 1/2 inch) corn tortillas
chopped fresh cilantro

Combine first 13 ingredients in a 4-quart slow cooker. Cover and
cook at HIGH 6 hours. Discard bay leaf. Cut tortillas into 1/4
inch wide strips - pleace on a baking sheet Bake at 375 for 5
minutes or until crisp. Serve with soup, garnish, if desired with
cilantro.

Yield: 10 cups

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1 of 2 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Fantastic, September 14, 2004 - 11:01 AM
Reviewer: Frank from Tulsa, OK
Tried this recipe Sunday. What a breeze. Got everything prepared then watched football all day then sat down to this fantastic soup.

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