Recipe #296.
                                                           Chicken Tortilla Soup

2 Pounds Chicken Tenderloins or Boneless, Skinless Chicken Breasts; cut into cubes.
1-2 Packages Soft Tortillas; cut into 3-4 inch strips.
3-4 Cans or 2-3 Boxes Reduced Sodium Chicken Broth.
2-3 Low Sodium Chicken Bouillon Cubes.
1 Small Onion; chopped.
1 Can Low-Sodium Chili Diced Tomatoes.
1 Packet Taco or Enchilada Seasoning.
Water to fill the Crock-Pot about 3/4 full.
Olive Oil for browning.

Brown the Chicken, Onion and Garlic in the Olive Oil.
Transfer into the Crock-Pot with a slotted spoon or drain and transfer.
Add in all of the other ingredients except the Tortillas.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Add in the Tortilla Strips during last 1-2 hours of cooking time and cook on High.