Mean OC Mom’s Blog

Tortilla Soup adapted from Southern Living

4 boneless, skinless chicken breasts, cubed

2 cups frozen corn

1 onion, chopped

2 garlic cloves, pressed

2 (14 1/2 oz) cans chicken broth

1 (10 3/4 oz) can tomato puree

1 (10 oz) can diced tomatoes and green chiles

1 tsp salt

2 tsp ground cumin

1 tsp chili powder

1 bay leaf

Combine all ingredients in a 4-quart slow cooker. Cover and cook on HIGH 6 hours, discard bay leaf.

Garnish with

freshly baked or fried corn tortilla strips, shredded cheese, avocado chunks, and fresh chopped cilantro