• 2 (4 OUNCE) SKINNED AND BONED CHICKEN BREAST HALVES, CUBED
• 2 CUPS FROZEN WHOLE KERNEL CORN, THAWED
• 1 LARGE ONION, CHOPPED
• 2 CLOVES GARLIC, PRESSED
• 2 (14 ½ OUNCE) CANS CHICKEN BROTH
• 1 (10 ¾ OUNCE) CAN TOMATO PUREE
• 1 (10 OUNCE) CAN DICED TOMATOES & GREEN CHILES, UNDRAINED
• 1 TEASPOON SALT
• 2 TEASPOONS CUMIN
• 1 TEASPOON CHILI POWDER
• 1/8 TEASPOON GROUND RED PEPPER
• 1/8 TEASPOON GROUND BLACK PEPPER
• 1 BAY LEAF
• 4 (5 ½ INCH) CORN TORTILLAS

COMBINE FIRST 13 INGREDIANTS IN A 4 QUART SLOW COOKER. COVER AND COOK AT HIGH FOR 6 HOURS.  DISCARD BAY LEAF.

CUT TORTILLS INTO ¼ INCH WIDE STRIPS, AND PLACE ON A BAKING SHEET.

BAKE TORTILLA STRIPS AT 375 DEGREES FOR 5 MINUTES.

STIR AND BAKE 5 MORE MINUTES OR UNTIL CRISP.   SERVE

WITH SOUP; GARNISH, IF DESIRED.