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Southwestern Spicy Crock Pot Chicken Soup Recipe

Cumin, chili powder and cayenne pepper give this crock pot chicken soup recipe its punch.  Serve bowls of it with crunchy tortilla strips that bake in no time. Sprinkle with grated cheese. Leftover soup freezes well.

• 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.

Yield: 8 servings