3cupsboneless chicken breasts(cut in 1-inch pieces)
1cuponion(chopped)
214 1/2 ounce cans diced tomatoes (no salt added)
114 oz. can low-sodium chicken broth
14 oz. can chopped chilies
1tsp.oregano
1tsp.cumin
1cupfrozen corn
1/2cupgreen bell pepper(chopped)
6corn tortillas(cut in 1-inch Strips)
cilantro(optional)
Instructions
Mix first 7 ingredients in slow cooker. Cover and cook on low 7-8 hours.
Turn to high and stir in corn and green peppers. Cook 30 minutes until vegetables are tender.
Heat oven to 450°F. Place tortilla strips on cookie sheets sprayed with non-stick vegetable oil spray. Bake until crisp, but not brown, about 6 minutes
Spoon soup into bowls, top with tortilla strips. Sprinkle with cilantro if desired.