Ingredients
2 cans (14-1/2 ounces each) chicken broth3 cups cubed cooked chicken2 cups frozen corn1 can (10-3/4 ounces) tomato puree1 can (10 ounces) diced tomatoes and green chiles1 large onion, finely chopped2 garlic cloves, minced1 bay leaf1 to 2 teaspoons ground cumin1/2 teaspoon salt1/2 to 1 teaspoon chili powder1/8 teaspoon pepper1/8 teaspoon cayenne pepper4 white or yellow corn tortillas (6 inches), cut into 1/4-inch strips
Preparation
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.
