Ingredients

1 C. chopped green onions
or 2 onions, sliced thin
2 tsp. ground cumin
2 garlic cloves minced
4 cans fat-free chicken broth
2 cans Mexican style stewed tomatoes-14 1/2 oz.
1 Tbsp. minced fresh cilantro or 2 tsp. dried cilantro or parsley
1/4 C. lime juice

Cooking Instructions

Put all ingredients except the chicken into a 5 quart crock pot. Stir. Cook on low for about 8 hours. About 1 hour before serving, add the chicken or turkey. When ready, ladle into bowls and sprinkle with crispy tortilla chips. For crispy tortilla chips: Preheat oven to 350 degrees. Use a pastry brush to lightly coat the top sides of 4 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.
 
 
 "I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)