Chicken Tortilla Soup

Chicken Tortilla Soup
Adapted from this recipe.

Ingredients:

• 2 whole wheat tortillas
• cooking spray
• 1 pound boneless, skinless chicken breasts
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 (15 ounce) can diced tomatoes
• 1 (15 ounce) can black or red kidney beans
• 3 ribs celery, chopped
• 2 medium carrots, chopped
• 1 green bell pepper, chopped
• 1 carton (4 cups) chicken broth
• 1 packet dry enchilada seasoning
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 bay leaf
• salt & black pepper to taste

Directions:

• Pre-heat oven to 400 degrees F.  Spray a baking sheet very lightly with cooking spray.  Slice tortillas into small strips.  Spread them out in a single layer on the cookie sheet.  Spray the top very lightly with cooking spray.  Bake for 7 - 10 minutes until crispy.  Set aside. 
• Put the rest of the ingredients into a crockpot.  Stir to combine.  Set to cook for 6 - 8 hours.
• 1/2 hour before it's set to finish cooking, shred the chicken breasts with two forks.  Stir, cover and let finish cooking.
• Ladle into bowls and top with baked tortilla chips.
• Add whatever other toppings you want.  (I added a dollop of plain yogurt.)

ETA 5/5/11: