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
3 C. chopped cooked chicken or turkey

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.
 
 
 In the beginning was the Word, and the Word was with God, and the Word was God. (John 1:1)