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