Spicy Chicken Tomato Soup
"Cumin, chili powder and cayenne pepper give my slow-cooked specialty its kick. I serve bowls of it with crunchy tortilla strips that bake in no time. Leftover soup freezes well for nights I don’t feel like cooking. —Margaret Bailey, Coffeeville, Mississippi..."
INGREDIENTS
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2 cans (14-1/2 ounces each) chicken broth
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3 cups cubed cooked chicken
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2 cups frozen corn
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1 can (10-3/4 ounces) tomato puree
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1 can (10 ounces) diced tomatoes and green chilies
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1 large onion, finely chopped
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2 garlic cloves, minced
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1 bay leaf
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1 to 2 teaspoons ground cumin
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1/2 teaspoon salt
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1/2 to 1 teaspoon chili powder
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1/8 teaspoon pepper
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1/8 teaspoon cayenne pepper
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4 white or yellow corn tortillas (6 inches), cut into 1/4-inch strips
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