2 (4-ounce) skinned and boned chicken breast halves, cubed
2 cups frozen whole kernel corn, thawed
1 large onion, chopped
2 garlic cloves, pressed
2 (14 1/2-ounce) cans low-sodium fat-free chicken broth
1 (10 3/4-ounce) can tomato puree
1 (10-ounce) can diced tomatoes and green chiles
1 teaspoon salt
2 teaspoons ground cumin
1 teaspoon chili powder
1/8 teaspoon ground red pepper
1/8 teaspoon ground black pepper
1 bay leaf
4 (5 1/2-inch) corn tortillas
Garnish: chopped fresh cilantro
Combine first 13 ingredients in a 4-quart slow cooker.
Cover and cook at HIGH 6 hours. Discard bay leaf.
Cut tortillas into 1/4-inch-wide strips; place on a baking sheet.
Bake at 375 degrees for 5 minutes. Stir and bake 5 more minutes or until crisp. Serve with soup; garnish, if desired.
