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    Tortilla Soup

    Source of Recipe


    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

    Yield: 10 cups




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