Cheesy Chicken Tortilla Soup

• 1 12 lbs boneless chicken breasts, cut into 1 inch cubes
• 2 cups frozen whole kernel corn, thawed
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 (14 1/2 ounce) cans chicken broth
• 1 (10 3/4 ounce) can tomato puree
• 1 (10 ounce) candiced tomatoes and green chilies
• 3 tablespoons lime juice
• 1 teaspoon kosher salt
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 14 teaspoon coarse black pepper
• 18 teaspoon ground cayenne pepper
• 1 bay leaf
• 5 soft corn tortillas
• 2 cups monterey jack pepper cheese, shredded
• tortilla chips (to garnish)

1. Combine all ingredients except for tortillas, cheese and chips in a 4 quart slow cooker.
2. Cover and cook on high for 4 hours.
3. Discard bay leaf.
4. Preheat oven to 375 degrees.
5. Cut 6 inch tortillas into 1/2 inch strips.
6. Place on a baking sheet.
7. Bake for 5 minutes.
8. Turn and bake another 5 minutes or until crisp.
9. Ladle soup into bowls and generously sprinkle with cheese.
10. Add baked tortilla strips.
11. Garnish with tortilla chips.

chicken breasts, kernel corn, onion, garlic, chicken broth, tomato puree, tomatoes, lime juice, kosher salt, ground cumin, chili powder, black pepper, ground cayenne pepper, bay leaf, corn tortillas, pepper cheese, tortilla chips

Taken from www.food.com/recipe/cheesy-chicken-tortilla-soup-344070 (may not work)