Tortilla Soup

• 1 3/4 pound skinned and boned chicken thighs
• 1 (12-oz.) bag frozen whole kernel yellow corn, thawed
• 1 large onion, chopped
• 2 garlic cloves, pressed
• 2 (14-oz.) cans reduced-sodium fat-free chicken broth
• 1 (14-oz.) can tomato puree
• 1 (10-oz.) can diced tomatoes and green chiles
• 1 teaspoon smoked paprika
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 bay leaf
• 4 (5 1/2-inch) corn tortillas
• Toppings: fresh cilantro, shredded Cheddar cheese, sliced jalapenos and avocados

1. Combine first 11 ingredients in a 4-qt. slow cooker.
2. Cover and cook on High 7 to 8 hours. Discard bay leaf and shred chicken.
3. Preheat oven to 375u0b0. Cut tortillas into 1/4-inch-wide strips, and place on a baking sheet.
4. Bake at 375u0b0 for 5 minutes. Stir and bake 5 more minutes or until crisp. Add table salt to taste. Serve soup with tortilla strips and toppings.

chicken, kernel yellow corn, onion, garlic, chicken broth, tomato puree, tomatoes, paprika, ground cumin, chili powder, bay leaf, corn tortillas, fresh cilantro

Taken from www.myrecipes.com/recipe/tortilla-soup-17 (may not work)