We had some really yummy dishes this month for our first-ever Iron Chef Miami competition. Our featured ingredient was "tomatoes"...and this entry was great because it was fairly simple, you could make it with items found in your pantry, and it is a Weight Watchers recipe!!! It was entered by Melodee Cooper.
Crock pot Chicken Tortilla Soup
1-1/2 pounds chicken, cooked and shredded (or two cans canned chicken)
15 oz. whole tomatoes
10 oz. enchilada sauce
1 medium onion, chopped
4 oz. chopped green chilies
1 clove garlic, minced
2 cups water
14-1/2 oz. fat-free chicken broth
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/4 tsp. pepper
1 whole bay leaf
6 whole corn tortillas
2 TBS vegetable oil
1 TBS chopped cilantro
optional: 1 can of whole kernel corn, 1-1/2 cups of cooked white rice
optional additional garnish: shredded pepper-jack cheese, torn fresh cilantro
1. In a Crock pot, combine chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic. Add water, broth, and seasonings. Add can of corn, if using. Cover and cook on low 6-8 hours or on high 3-4 hours.
2. Preheat oven to 400. Lightly brush both sides of tortillas with oil; cut into 2-1/2 by 1/2-inch strips. Place on baking sheet and bake 5-10 minutes until crisp, turning occasionally.
3. Prepare rice separately and add to soup just before serving...heat through.
4. Ladle soup into bowls; sprinkle with tortilla strips, cilantro, and cheese.
courtesy Melodee Cooper