The first time Stephanie made this, she neglected to notice it was for a slow cooker. It was 30 minutes before supper, and she had the first 13 ingredients in a Dutch oven ready to heat. And she then read “Cover and cook at HIGH 6 hours. Oh, (expletive)!” Needless to say they did not eat at midnight. The soup came out delicious on the stovetop in only 30 minutes!
Stephanie Added a note: For another daily serving of vegetables, peel and grate four carrots. Add to the broth and cook as directed.
2 (4 oz) skinned and boned chicken breast halves, cubed
2 cups whole kernel corn, thawed
1 large onion, diced
2 garlic cloves, pressed
2 (14 ½ oz) cans chicken broth
1 (10 ¾ oz) can tomato puree
1 (10 oz) can diced green chiles
1 tsp salt
2 tsp ground cumin
1 tsp chili powder
1/8 tsp ground red pepper
1/8 tsp ground black pepper
1 bay leaf
4 (5 1/2″) corn tortillas
Slow Cooker Method: Combine first 13 ingredients in a 4-quart slow cooker. Cover and cook at high for 6 hours. Discard bay leaf. Cut tortillas into 1/4″ strips; place on a baking sheet. Bake at 375 for five minutes. Stir and bake another 5 minutes or until crisp. Serve tortilla strips with soup.
Stovetop Method: Sauté onion and garlic. Add diced tomatoes and chiles. Stir in tomato puree and chicken broth. Add cooked chicken breast and thawed corn. Stir in the remaining ingredients, except for tortilla strips. Simmer for 30 minutes. Add some fresh lime juice just before serving. Add tortilla strips, some shredded cheese and a dollop of sour cream. Diced avocado would be a nice addition, too.