Crock Pot Tortilla Soup (DF, GF)

This is SOOOO good !!  My friend, who gave me the recipe, thought it tasted really good - pretty much the same as her recipe !  

This recipe was adapted from a recipe a friend gave me (which had chicken in it - YUCK!!! ).

Ingredients:

1 - 14 oz can Hearts of Palm
4 cups water or vegetable broth
1 - 15 oz can pinto beans (I used the liquid)
1 - 15 oz can kidney beans (I used the liquid)
1 - 15 oz can of corn (I used the liquid)
1 - 15 oz can diced tomatoes (I used the liquid)
1 - 4 oz can diced green chilis
1 Tbsp minced jar garlic
1 Tbsp ground cumin
2 bay leaves
1/2 to 1 Tbsp chili powder (depending on how spicy you like it)
1/4 tsp ground black pepper
2 tsp garlic powder
2 tsp onion powder
1 Tbsp oregano
8 corn tortillas, torn into small pieces

Directions:

To prepare the hearts of palm, cut them in half by slicing half way into the hearts and pull out the middle of the hearts.  Then shred them with your fingers.  The tender, shredded inside part will go in the soup.

In a crock pot, combine all ingredients and cook on low for 10 to 12 hours.


Estimated Nutritional Value per serving based on 10 servings:  Calories 181, Total Fat 1.6g, Cholesterol 0mg,  Sodium 688mg, Carbs 35g, Fiber 8.3g, Sugars 4.6g, Protein 7.9g


 
This shows that the Lord is just, that there is no wrong in my protector.
Psalm 92:15 (GNT)