Name: Chicken Tomato Soup
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Yield: 8 servings
Cuisine: North America, Southwest
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 chiles; 1 large onion, finely chopped; 2 garlic cloves, minced; 1 bay leaf; 1 to 2 teaspoons ground cumin; 1/2 teaspoon salt; 1/2 to 1 teaspoon chili powder; 1/8 teaspoon pepper; 1/8 teaspoon cayenne pepper; 4 white or yellow corn tortillas (6 inches), cut into 1/4-inch strips

Cumin, chili powder and cayenne pepper give my slow-cooked specialty its kick. I serve bowls of it with crunchy tortilla strips that bake in no time. Leftover soup freezes well for nights I don’t feel like cooking. —Margaret Bailey, Coffeeville, Mississippi

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 chiles

1 large onion, finely chopped

2 garlic cloves, minced

1 bay leaf

1 to 2 teaspoons ground cumin

1/2 teaspoon salt

1/2 to 1 teaspoon chili powder

1/8 teaspoon pepper

1/8 teaspoon cayenne pepper

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

Instructions

1 Combine ingredients in a slow cooker

2 In a 5-quart slow cooker, combine all the ingredients except the tortillas. Cover and cook on low for four hours.

3 Bake the tortilla strips

4 Preheat the oven to 375°F. Slice the corn tortillas into strips, then spread them out on an ungreased baking sheet. Bake them in the oven for five minutes, turn them, and bake them for another five minutes.

5 Discard the bay leaf and serve

6 Discard the bay leaf from the chicken tomato soup. Serve your soup in bowls topped with tortilla strips.