Crock Pot Chicken Tortilla Soup - Ww

• 8 ounces chicken breasts, cubed
• 2 cups frozen corn
• 1 large onion, chopped
• 2 garlic cloves, minced
• 4 cups chicken broth
• 10 3/4 ounces tomato puree
• 10 ounces Rotel tomatoes & chilies
• 1 teaspoon salt
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 1/8 teaspoon cayenne
• 1/8 teaspoon black pepper
• 1 bay leaf
• 1/2 teaspoon oregano

1. Place all ingredients in a crock pot.
2. Cook on high 6 hours.
3. Serve with shredded cheese, sour cream, and tortilla chips if desired (note that these will increase the number of points per serving).
4. I omit the cayenne as we don't like it too spicy.
5. Also I use leftover chicken, cubed, and homemade broth.
6. Leftovers of this soup freeze very well.

chicken breasts, frozen corn, onion, garlic, chicken broth, tomato puree, tomatoes, salt, cumin, chili powder, cayenne, black pepper, bay leaf, oregano

Taken from www.food.com/recipe/crock-pot-chicken-tortilla-soup-ww-271438 (may not work)