Chicken Tortilla Soup

This was an experiment that turned out pretty good. I will probably do it again as I really like the enchilada taste but don't feel like I can spend the calories on my Chicken Enchilada Soup very often. If you wanted to thicken this up you could easily make a slurry with a couple of tablespoons Masa Harina and water or broth and add it to the pot. The Masa would add a corn tortilla taste that if you are leaving the corn chips or tortilla strips off would be nice to have.

Chicken Tortilla Soup

Serving Size  : 8 

1 1/2 lb boneless skinless chicken breast diced
15 oz can diced tomatoes
10 oz can enchilada sauce
4 oz chopped green chiles
2 cloves garlic, minced
2 c. water
2 c. chicken broth
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp black pepper
1 bay leaf
2 cups corn
2 Tbs. olive oil (for cooking chicken)

1. Brown chicken in Dutch oven. Add tomatoes, enchilada sauce, chiles,
garlic, water, broth, cumin, chili powder, salt, pepper, and bay leaf. Stir;
Add corn and stir.
2. Cook in either a crock pot on low for 6-8 hours or on the stove for 1
hour.
3. Garnish with tortilla chips or strips

Nutrition (calculated from recipe ingredients)
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 Calories: 199
 Calories From Fat: 40
 Total Fat: 4.5g
 Cholesterol: 7.7mg
 Sodium: 679.5mg
 Potassium: 228mg
 Carbohydrates: 33.7g
 Fiber: 1.3g
 Sugar: 1.8g
 Protein: 5.1g