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The crispy tortilla strip topping makes this soup extra-special.
Note: This is for a 5-quart crockpot, which is larger than the usual. Cut down the proportions if you have a smaller crockpot.
1 c. chopped green onions or
2 white or yellow onions, thinly sliced
2 t. ground cumin
2 cloves garlic, minced
4 cans (14-1/2 oz. each) fat-free chicken broth or
8 c. homemade chicken broth
2 cans (14-1/2 oz. each) Mexican-style stewed tomatoes
6 T. fresh cilantro, minced or 2 t. dried cilantro (if you don't like the taste of cilantro, substitute parsley)
1/4 c. lime juice
3 c. cooked chicken or turkey, chopped
Put all ingredients except the chicken into the crockpot. Stir. Cook on low for about 8 hours. About one hour before serving, add the chopped chicken or turkey. When ready, ladle into bowls and sprinkle with Crispy Tortilla Strips (see below).
Crispy Tortilla Strips
Preheat oven to 350 degrees. Use a pastry brush to lightly coat the top sides of four large flour tortillas with olive or canola oil. Sprinkle sparingly with salt and ground pepper. Cut each tortilla into 1/2-inch wide strips, and then cut the strips into pieces that are about 1 inch long. Place the strips in a single layer on a cookie sheet. Bake at 350 degrees for about 10 minutes, or until crisp and lightly browned.
Cut corn tortillas in strips and deep fry until crisp.