This recipe uses white meat chicken and baked tortilla strips instead of fried ones to keep it GI friendly.
2 4 oz skinned and boned chicken breast halves — cubed
2 cups frozen whole kernel corn — thawed
1 large onion — chopped
garlic cloves — pressed
2 14.5 oz cans low sodium, fat-free chicken broth
1 10.75 oz can tomato puree<
1 10 oz can diced tomatoes and green chiles (Rotel)
1 teaspoon salt
2 teaspoons ground cumin
1 teaspoon chili powder
teaspoon ground red pepper
1/8 teaspoon ground black pepper
1 bay leaf
4 5.5 inch whole grain tortillas or tortilla chips
Combine first 13 ingredients in a 4-quart slow cooker. Cover and cook on high for 6 hours (low for 8-10). Discard bay leaf.
Cut tortillas into 1/4-inch-wide strips; place on a baking sheet. Bake at 375 degrees for 5 minutes. Stir and bake 5 minutes more or until crisp. Serve with soup. Garnish with cilantro, if desired.