Spicy Chicken Tomato Soup

• 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
• 1/2 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

1. In a 5-qt. slow cooker, combine the first 13 ingredients. Cover and cook on low for 4 hours.
2. Place the tortilla strips on an ungreased
3. . Bake at 375u0b0 for 5 minutes; turn. Bake 5 minutes longer. Discard bay leaf from soup. Serve with tortilla strips.

chicken broth, chicken, frozen corn, tomato puree, tomatoes, onion, garlic, bay leaf, ground cumin, salt, chili powder, pepper, cayenne pepper, white

Taken from www.tasteofhome.com/recipes/spicy-chicken-tomato-soup/ (may not work)