Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 cans (14 ounces each) less-sodium chicken broth
- 1 can (10.75 ounces) tomato puree
- 1 can (10 ounces) diced tomatoes with green chiles
- 2 garlic clove s, minced
- 1 bay leaf
- 1 large yellow onion, diced
- 2 cup s frozen corn
- 3 tbs fresh lime juice
- 2 tsp s ground cumin
- 1 tsp chili powder
- 1 tsp kosher salt
- 1/4 tsp ground black pepper
- 1/8 tsp cayenne pepper
- 5 (6-inch) soft corn tortilla
- 2 cup s shredded Mexican cheese blend
- Chopped fresh cilantro leaves for garnish
- Yellow or blue corn totilla chips for garnish (optional)
Directions
1. In 4 quart slow cooker, combine all ingredients except tortillas, cheese, cilantro, and chips. Cover and cook on high 4 hours, stirring occasionally. Remove and discard bay leaf.
2. Meanwhile, preheat oven to 375°. Stack tortillas and use a pizza wheel to cut into ½ inch strips. Place strips on rimmed baking pan. Bake 5 minutes; stir strips and bake 5 minutes longer or until crisp. Ladle soup into bowls. Sprinkle each with cheese and tortilla strips. Serve garnished with cilantro along with tortilla chips, if desired.