Cheesy Chicken Tortilla Soup

Total Time: 4 hrs 32 mins Preparation Time: 32 mins Cook Time: 4 hrs

Ingredients

• Servings: 10
• 1 1/2 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) can diced tomatoes and green chilies
• 3 tablespoons lime juice
• 1 teaspoon kosher salt
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/4 teaspoon coarse black pepper
• 1/8 teaspoon ground cayenne pepper
• 1 bay leaf
• 5 soft corn tortillas
• 2 cups monterey jack pepper cheese, shredded
• tortilla chips (to garnish)

Recipe

• 1 combine all ingredients except for tortillas, cheese and chips in a 4 quart slow cooker. cover and cook on high for 4 hours. discard bay leaf.
• 2 preheat oven to 375 degrees.
• 3 cut 6 inch tortillas into 1/2 inch strips. place on a baking sheet. bake for 5 minutes. turn and bake another 5 minutes or until crisp.
• 4 ladle soup into bowls and generously sprinkle with cheese. add baked tortilla strips.
• 5 garnish with tortilla chips.