Tortilla Soup

2 cans Swanson’s canned chicken or 8 oz. Skinned, boned, cooked, chopped chicken breast

2 cups frozen whole kernel corn, thawed

1 large onion, chopped

2 garlic cloves, pressed

• 14 ½ oz. Cans chicken broth

1 can tomato sauce

1. 10 oz. Can of Rotel or diced tomatoes with green chilies

1 tsp. Salt

1 tsp. Chili powder

• tsp. Ground Cumin

1/8 tsp. Ground red pepper

1/8 tsp. Ground black pepper

1 bay leaf

• 5 ½ “ corn tortillas, cut in strips

½ cup cheddar cheese, grated

Combine 1^st 13 ingredients in crock pot.  Cover and cook on high for 6 hours.  Discard bay leaf.  Add cut tortillas (strips) and cheese.  Cook until cheese melts.