LOW-CARB TEX-MEX CHICKEN SOUP

1 can (14.5-oz) diced tomatoes, do not drain

1 can (14-oz) beef broth

2 cups water

1 can (8-oz) tomato sauce

1 medium onion, chopped

1 can (4-oz) green chile peppers, do not drain

1 tsp ground cumin

1 tsp chili powder

1 tsp Worcestershire sauce

1/2 tsp garlic powder

1 pkg (9-oz) frozen cooked Southwestern-flavor chicken breast strips, thawed

8 corn tortillas, torn into 1 to 2-inch pieces

3/4 cup shredded cheddar cheese or Monterey Jack cheese with jalapeno peppers

In a slow cooker combine the tomatoes, broth, water, tomato sauce, onion, peppers, cumin, chili powder, Worcestershire sauce and garlic powder.

Cover and cook on low-heat 8 to 10 hours or on high heat 4 to 5 hours.

If using low setting, turn to high. Stir in the chicken strips. Cover and cook 15 minutes. Stir in the tortillas and serve immediately. Garnish with the shredded cheese.

Yield: 8 servings

Per serving: 189 calories, 6 g fat (3 g sat), 22 g carbs, 13 g protein