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Chicken Tortilla Soup for Diabetes Meal Plans
2 14 ounce cans reduced-sodium chicken broth 1 14-1/2 ounce can no-salt added stewed tomatoes 2 cups chopped cooked chicken breast 2 cups frozn peppers and onions 3 cloves garlic, minced 1/4 to 1/2 teaspoon crushed red pepper 4 of 6 inch corn tortillas In a 3 and 1/2 quart slow cooker, combine chicken broth, undrained tomatoes, chicken, frozen vegetables, garlic, and crushed red pepper. Cover and cook on low heat setting for 6 to 7 hours or on high heat setting for 3 to 3 and 1/2 hours. Before serving, preheat oven to 350. Cut tortillas into 1/2 inch-wide strips. Place in a single layer on a baking sheet. Bake for 10-12 minutes or until golden brown and crisp. Let cool on baking sheet. To serve, ladle soup into bowls. Sprinkle with tortilla strips and, if desired, light sour cream, sliced jalapeno peppers, and additional crushed pepper. Nutrition per 1 and 1/2 cups each: 229 calories 3 grams total fat 60 mg cholesterol 579 mg sodium 23 grams carbohydrate 4 grams fiber 27 grams protein
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