2 skinned and boned chicken breast cubed (i just cut up a pack of chicken tenderloins)
1 (10 oz.) package frozen whole kernel corn, thawed
1 large onion chopped
2 garlic cloves, pressed (i used 3 because i love garlic)
2 (14 oz.) cans chicken broth
1 (10 3/4 oz.) can tomato puree
1 (10 oz.) can diced tomatoes and green chiles (i used rotel)
3/4 teaspoon salt
2 teaspoons ground cumin
1 teaspoon chili powder
1/8 teaspoon ground black pepper
1/8 teaspoon ground red pepper
1 bay leaf
4 (5 1/2 inch) corn tortillas
Garnish: fresh cilantro
Combine first 13 ingredients in a 4-quart slow cooker. Cover and cook on HIGH 6 hours. Remove and discard by leaf. Cut tortillas into 1/4 inch wide strips; place on a lightly greased baking sheet. Bake at 375 for 5 minutes. Stir strips and bake 5 more minutes or until crisp. Serve with soup!
This is a great soup! Next time I make this and there will definitely be a next time because this now Dave's favorite new soup I will had a can of black beans (drained). We topped with it with cheese but next time I will be sure to have some reduced fat sour cream on hand. This recipe gets 5 out 5 stars.
Next week watch out for: Thai-Style Ribs and Chicken Lasagna Florentine