Crock Pot Tortilla Soup

In the midst of all the yummy Christmas goodies you are probably eating way to much of, a low fat, warm-you-up-from-the-cold soup might be just what you need. We really like this soup for its flavor and simplicity. Its so easy to throw together while the kids are resting and then have it ready at dinner time! Enjoy!

Crock Pot Tortilla Soup
3 chicken breasts, cubed
1-1 1/2 cups frozen corn (or one can, drained)
1 small onion, diced
2 garlic cloves, pressed
3-4 cups chicken broth
1 1/2 cups salsa or pureed tomato
1 large tomato, diced
1 tsp salt
2 tsp cumin
1/2 tsp chili powder
1/8 tsp cayenne
1/8 tsp black pepper
1 bay leaf
Some diced jalapeno or other pepper for additional kick if desired
Flour (or corn) tortillas, sliced into strips and baked or fried until crisp
Cheese, sour cream or other desired toppings

Combine everything except the tortillas and toppings in a crock pot (chicken goes in raw). Cook on high for 4-6 hours. Serve with tortilla strips, cheese, and any other toppings you might want. This makes about 3-4 servings.

Notes: You can easily add a 4th cup of broth to stretch it or extra chicken. The original recipe of this I followed only called for pureed tomato, but I love to use leftover salsa because it really makes it a lot more flavorful. If you're in the US, you can just use a can of Rotel in place of the large tomato and diced peppers. I just don't have that option!