Categories: soup

Ingredients

• 1 (10-12oz.) can chicken breast, drained and shredded
• 1 cup frozen whole-kernel corn, thawed
• 2 (14 oz.) cans chicken stock
• 2 (14 1/2 oz.) cans stewed tomatoes
• 1/2 tsp. minced garlic
• 1 cup salsa
• 1 Tbsp. cumin
• 3 corn tortillas
• jalapeno cheese and chopped cilantro for garnish

Directions

1. In a 4-quart or larger slow cooker, combine canned chicken breast meat, whole kernel corn, chicken stock, stewed tomatoes, minced garlic, salsa and cumin.
2. Cover and cook on high 3 hours or on low for 6 hours. meanwhile, bake 3 corn tortillas, cut into 1/2-inch strips, on a rimmed baking sheet in a 350 degree oven for 10 minutes or until crisp.
3. To serve, ladle soup over tortilla strips and garnish with shredded jalapeno cheese and chopped cilantro.

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