2 (4 oz.) cubed chicken breast
2 c. frozen whole kernel corn
1 lg. 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 with green chilies
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 1/2 in.) corn tortillas

Combine first 13 ingredients. Cover and cook (slow cooker - 6 hrs.). Discard bay leaf. Cut tortillas 1/4 in. wide and bake at 375°F for 5 mins. Stir and bake for 5 more minutes. Serve with soup.