2 skinned and boned chicken breasts, cooked and cubed
2 cans Mexicorn
1 can white whole kernel corn
1 large onion
2 garlic cloves, pressed
2 cans chicken broth
1 can diced tomatoes (I use the flavored kind)
1 can Rotel diced tomatoes and chilies, undrained
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 tortillas (any flavor)
Garnish: (optional) fresh chopped cilantro, chopped red onion, chopped tomato, sour cream, cheese and tortilla crunchies!
Combine ALL ingredients minus tortillas and garnishes into large dutch oven, bring to a boil and simmer over med heat for 30-45 min. Combine ½ cup milk and 2 tbsp. cornstarch, bring soup back to a boil and pour in corn starch mixture and boil until desired thickness is reached. Soup is then ready to serve!
Optional: Place all ingredients in crock pot and cook on HIGH heat for 6 hours. Add cornstarch mixture when ready to serve.
Cut tortillas into ¼ in wide strips, place on baking sheet sprayed with cooking spray. Bake at 375° for 5 minutes. Stir strips and bake for 5-7 more minutes until crisp. Serve with soup and garnish as desired. Yields about 10 cups.