Spicy Chicken Tomato Soup

By dashy_65

Ingredients

• 2 cans (14-1/2 ounces each) chicken broth
• 3 cups cubed cooked chicken
• 2 cups frozen corn
• 1 can (10-3/4 ounces) tomato puree
• 1 can (10 ounces) diced tomatoes and green chilies
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 bay leaf
• 1 to 2 teaspoons ground cumin
• 1 teaspoon salt
• 1/2 to 1 teaspoon chili powder
• 1/8 teaspoon pepper
• 1/8 teaspoon cayenne pepper
• 4 white or yellow corn tortillas (6 inches), cut into 1/4-inch strips

Details

Servings 8
Adapted from tasteofhome.com

Preparation

Step 1

In a 5-qt. slow cooker, combine the first 13 ingredients. Cover and cook on low for 4 hours.

Place the tortilla strips on an ungreased baking sheet. Bake at 375° for 5 minutes; turn. Bake 5 minutes longer. Discard bay leaf from soup. Serve with tortilla strips. Yield: 8 servings.