Tonight's Dinner: Chicken Tortilla Soup

[thesoupfairy]

Chicken Tortilla Soup

I'll be putting this in the crockpot in a few hours. I'm willing to bet that my husband and son will eat a bowl right after school, and another for dinner!

Prep: 20 minutes
Cook: 4 hours
Servings: 8

Ingredients

• 4 cups chicken broth (or 4 cups water + 4 chicken bouillon cubes


• 4 medium boneless skinless chicken breasts


• 2 cups frozen corn, thawed


• 1 can (14ish ounces) diced tomatoes or tomato puree


• 1 can (10 ounces) diced tomatoes with green chiles ("Ro-Tel")


• 1 large onion, chopped


• 2 garlic cloves, minced


• 1 bay leaf


• 2 teaspoons ground cumin


• 1 teaspoon salt


• 1 teaspoon chili powder


• 1/8 teaspoon black pepper


• 1/8 teaspoon cayenne powder


• 8 white or yellow corn tortillas (6 inch size), cut into 1/4-inch strips

Directions

In a large saucepan, bring broth to a boil. Add chicken and reduce to a simmer. Cook 20 minutes. While chicken is simmering, assemble remaining ingredients (except tortillas) in large slow cooker.

Remove chicken from broth, allow to cool enough to handle, and dice. Measure broth and add water if necessary to return to 4 cups. Add broth and chicken to slow cooker. Cover and cook on low heat for 4 hours.

Preheat oven to 375°F. Place the tortilla strips on an ungreased baking sheet. Bake for 5 minutes; turn. Bake 5 minutes longer. Discard bay leaf from soup. Serve with tortilla strips.