• Servings: 6
• Preparation Time: 15
• 1 lb chicken, cubed
• 1 cup chopped onion
• 2 Tbsp ground cumin
• 1 Tbsp chili powder
• 2 Tsp diced garlic
• 1/4 tsp salt
• 1/4 tsp cayenne
• 1 can (28 oz) diced tomatoes, undrained
• 1 carton (32 oz) chicken broth
• 1 cup frozen corn
• 4 corn tortillas cut into 1 inch pieces
• 1/2 cup chopped fresh cilantro
• Shredded Cheddar cheese
• sour cream

1. Combine all ingredients except for cilantro, cheese and sour cream in a slow cooker/crock-pot.
2. Cook on low 6 to 8 hours
3. Stir in cilantro, set high for 15 minutes
4. Garnish with cheddar cheese and sour cream
6. YUM!

I stumbled upon this recipe one day and jotted it down. During a particularly chilly spell here in NH I figured that it was a great day for a slow cooker soup. I gave it a shot. What a winner!! It warms you up so fast and the flavors are out of this world!