Ingredients:
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, chopped
2 garlic cloves minced or 1/2 teaspoon garlic powder
1 to 2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
4 white or yellow tortillas (6 inches) cut into 1/4 inch strips
grated cheddar cheese
In a slow cooker, combine the first 11 ingredients. Cover and cook on low for 4 hours. Place the tortilla strips on an un-greased baking sheet. Bake at 375 degrees for 5 minutes; turn. Bake 5 minutes longer. Serve the crock pot chicken soup with tortilla strips and grated cheese.
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, chopped
2 garlic cloves minced or 1/2 teaspoon garlic powder
1 to 2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
4 white or yellow tortillas (6 inches) cut into 1/4 inch strips
grated cheddar cheese
In a slow cooker, combine the first 11 ingredients. Cover and cook on low for 4 hours. Place the tortilla strips on an un-greased baking sheet. Bake at 375 degrees for 5 minutes; turn. Bake 5 minutes longer. Serve the crock pot chicken soup with tortilla strips and grated cheese.