Chicken-Tortilla Soup

By Rachel-2

Ingredients

• 2 skinned and boned chicken breasts, cubed
• 1 (10 ounce) package frozen whole kernel corn, thawed
• 1 large onion, chopped
• 2 garlic cloves, pressed
• 2 (14 ounce) cans tomato puree
• 1 (10 3/4 ounce) can diced tomatoes and green chilies
• 3/4 teaspoon salt
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/8 teaspoon ground red pepper
• 1/8 teaspoon black pepper
• 1 bay leaf
• 4 (5 1/2 inch) corn tortillas
• Garnish: chopped fresh cilantro

Preparation

Step 1

Combine first 13 ingredients in a 4 quart slow cooker. Cover and cook on high for 6 hours. Remove and discard bay leaf. Cut tortillas into 1/4 inch wide strips, place on a lightly greased baking sheet. Bake at 375 degrees for 5 minutes. Stir strips, and bake 5 minutes more or until crisp. Serve with soup; garnish if desired. Makes 10 cups.