Betty's Crockpot Chicken Tortilla Soup

Celery, raw, 2 stalk, medium, chopped
Baby carrots, 2.25 oz. bag, chopped
Onions, raw, .25 cup, chopped
Yellow Sweet Corn, Canned, .5 cup
Diced Tomatoes, S&W Organic Ready-Cut canned, 14.5 oz
Taco seasoning, Bolner's Fiesta, 1 T
Brown Rice, medium grain, .25 cup
Crushed Red Pepper, 1 tsp
Garlic, 4 cloves
1 tsp chili powder
Chicken Thigh, 3 thigh, bone and skin removed
Tortilla Chips, 3 oz
Water, 2 1/2 - 3 cups
3 cups low sodium chicken broth

1)Remove skin from 3 chicken thighs and boil in 2 cups water with 3 minced cloves of garlic.

2)Place celery, carrots, onion, corn, tomatoes, taco seasoning, rice, crushed red pepper, chili powder and 1 minced garlic clove in crockpot.

3)Remove chicken from broth and allow to cool. Remove chicken from bone and shred by pulling it apart with 2 forks.

4)Place broth from chicken in refrigerator to separate fat. Once cooled, skim fat.

5)Add broth to crockpot along with 3 cups low sodium chicken broth and cook on high for 4-5 hours.

6)Add chicken to crockpot during last hour of cooking.

7)Makes 6 servings. Add 0.5 oz. broken tortilla chips to each bowl prior to serving.

May add 1/4 cup mozzarella cheese to each serving. (Not included in calorie count.)

Number of Servings: 6

Recipe submitted by SparkPeople user BACORONA.