Chicken Tortilla Soup

3 lbs Boneless skinless chicken breast (servings of 6 oz)

5 cups Campari or Roma tomatoes cut each into 6-8 chunks

1.50 cups Red, Yellow and Orange bell peppers chopped

¼ cup Jalepeno peppers chopped, seeds removed

¾ cup Celery chopped

½ cup small onion chopped

1 tsp Morton's Lite Salt

2 tsp Pepper

3 tbsp Savory Spice medium chili powder (salt free)

Add to adjust taste the following in needed:Savory Spice Chili Powder; Red pepper (ground or flakes); Cumin; Cilantro;Garlic; Smoky Paprika

8 6 inch tortilla (one per serving)

In Large Crockpot—coat crockpot with Pam then add chicken seasoned with some of the salt, pepper and 1 Tblsp of the Chili powder. The dump the remaining ingredients on top. Cook for at least 5 hours on Low. Using a large fork remove the chicken breasts and shred the chicken. Add the shredded chicken back to the crock pot and reduce heat to warm until ready to serve. If not happy with heat or flavor add any of the spices above or more Chili Powder.

Cut tortillas in half then into strips. Place on cookie sheet coated lightly with PAM and spray top of strips with a little PAM. Bake at 375 degrees until crispy (about 15 minutes)

Serve soup topped with the tortilla strips.

Yield: Eight Servings
Count each serving as 1 veg, 1 protein and 1 starch

Print Options:

Chicken Tortilla Soup