Tortilla Soup - Another Delicious 365 Crockpot Recipe

6 first-course servings
2 cans (141⁄2 ounces each) reduced-sodium fatfree chicken broth
1 can (141⁄2 ounces) diced tomatoes, undrained
1 can (15 ounces) spicy chili beans, undrained
1 can (4 ounces) chopped green chilies, drained
3⁄4 cup chopped onion
1 clove garlic, minced
2 teaspoons red wine vinegar
1⁄8–1⁄4 teaspoon crushed red pepper
1⁄4 cup chopped cilantro
Salt, to taste
6 corn tortillas (6-inch), cut into 1⁄2-inch strips
Vegetable cooking spray
1⁄2 small avocado, peeled, cubed

Per Serving:
Calories: 181 % calories from fat: 18 Protein (g): 10 Carbohydrate (g): 30.2 Fat (g): 4.1 Saturated fat (g): 0.6 Cholesterol (mg): 0 Sodium (mg): 530

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 2.0 Meat: 0.0 Fat: 1.0

1. Combine all ingredients, except cilantro, salt, tortillas, cooking spray, and avocado, in 6-quart crockpot; cover and cook on high 3 to 4 hours. Stir in cilantro and season to taste with salt.
2. Place tortilla strips on baking sheet. Spray with cooking spray and toss; bake at 375 degrees until crisp, about 5 minutes. Place tortilla strips and avocado in each soup bowl; ladle soup over.