• prep: 20 min
• cook: 4 hr
• total: 4 hr 20 min

servings:

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

• 2 cans (14-1/2 ounces each) chicken broth
• 3 cups cubed cooked chicken
• 2 cups frozen corn
• 1 can (10-3/4 ounces) tomato puree
• 1 can (10 ounces) diced tomatoes and green chilies
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 bay leaf
• 1 to 2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1/2 to 1 teaspoon chili powder
• 1/8 teaspoon pepper
• 1/8 teaspoon cayenne pepper
• 4 white or yellow corn tortillas (6 inches), cut into 1/4-inch strips

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