VNandhini Nutrilite

Ingredients

• Chopped fresh cilantro leaves for garnish • Yellow or blue corn tortilla chips for garnish (optional) • 1 bay leaf • 1 can (10 ounces) diced tomatoes with green chiles • 1 can (10.75 ounces) tomato puree • 1 tsp chili powder • 1 tsp kosher salt • 1 large yellow onion, diced • 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces • 1/4 tsp ground black pepper • 1/8 tsp cayenne pepper • 2 cup s frozen corn • 2 cup s shredded Mexican cheese blend • 2 cans (14 ounces each) less-sodium chicken broth • 2 tsp s ground cumin • 2 clove s garlic, minced • 3 tbs fresh lime juice • 5 (6-inch) soft corn tortilla

Directions

1. In 4 quart slow cooker, combine all ingredients except tortillas, cheese, cilantro, and chips. Cover and cook on high 4 hours, stirring occasionally. Remove and discard bay leaf. 2. Meanwhile, preheat oven to 375°. Stack tortillas and use a pizza wheel to cut into ½ inch strips. Place strips on rimmed baking pan. Bake 5 minutes; stir strips and bake 5 minutes longer or until crisp. Ladle soup into bowls. Sprinkle each with cheese and tortilla strips. Serve garnished with cilantro along with tortilla chips, if desired.

Nutrition Information

Calories - 310 Total Fat - 15g Saturated Fat - 5g Cholesterol - 80mg Sodium - 662mg Carbohydrate - 25g Fiber - 3g Protein -23g