Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             medium  turkey thighs
  1                can  diced tomatoes in juice -- 15 or 16 ounces
  1             medium  onion -- diced
  1              clove  garlic -- crushed
  1                     jalapeno chile pepper -- seeded and chopped,
                        -- up to 2
  2               cans  fat-free chicken broth -- 14 1/2 oz each
     1/2      teaspoon  salt
  4                     corn tortillas -- cut in 1/4" slices
                        chopped cilantro

Preparation:

Remove and discard skin and fat from turkey. Combine turkey, tomatoes, onion, garlic, chiles, broth and salt in a 3 1/2 quart slow cooker. Cover and cook on LOW 7 to 8 hours or until turkey is tender. Meanwhile, preheat oven to 400F (205C). Arrange tortilla strips in a single layer on a baking sheet. Toast tortillas in oven 6 to 8 minutes or until golden, stirring once; set aside. Remove turkey from slow cooker and cool slightly. Remove bones from turkey. Chop turkey; divide among soup bowls. Process remaining soup mixture in a blender or food processor until pureed. Pour over turkey in soup bowls. Top each serving with tortilla strips and cilantro.

Nutritional Information:

90 Calories (kcal); 3g Total Fat; (25% calories from fat); 11g Protein; 8g Carbohydrate; 21mg Cholesterol; 356mg Sodium