Crockpot Chicken Tortilla Soup

 Crockpot Chicken Tortilla Soup
 WW Plus+ = 7

Ingredients

1 lb shredded, cooked chicken
1 (14 1/2 oz) can whole peeled tomatoes,
undrained, mashed

1 (10 oz) can enchilada sauce
1 medium onion, chopped
1 (4 oz) can chopped green chile peppers, drained
2 cloves garlic, minced
2 cups water
1 (14 1/2 oz) can chicken broth
1 tsp ground cumin
1 tsp chili powder
1 tsp salt
1/2 tsp ground black pepper
1 bay leaf
1 (10 oz) box frozen corn
1 tbsp chopped cilantro
7 corn tortillas
vegetable oil

Directions:

1. Place chicken, tomatoes, enchilada sauce, onion, green chiles and garlic into a slow cooker.

2. Pour in the water and chicken broth. Add cumin, chili powder, salt, pepper and bay leaf to the slow cooker; stir in the corn and cilantro. Cover, and cook on LOW 6 to 8 hours or on HIGH 3 to 4 hours.

3. Preheat oven to 400 F. (200 degrees C.).

4. Lightly brush both sides of tortillas with oil. Cut tortillas into strips and spread on a baking sheet.

5. Place the tortilla strips in oven and bake until crisp (about 10 to 15 minutes).

Yield: 8 Servings
Serving Size: 1/8 of recipe.

Weight Watchers PointsPlus+ = 7 per 1/8 recipe

Nutrition Information:
Calories 258, Carbs 24.5 g, Fat 10.7 g, Fiber 3.8 g, Protein 17.7 g.