Ingredients for 10 servings:
1. 1 1/2 lbs boneless chicken breasts, cut into 1 inch cubes
2. 2 cups frozen whole kernel corn, thawed
3. 1 large onion, chopped
4. 2 garlic cloves, minced
5. 2 (14 1/2 ounce) cans chicken broth
6. 1 (10 3/4 ounce) can tomato puree
7. 1 (10 ounce) can diced tomatoes and green chilies
8. 3 tablespoons lime juice
9. 1 teaspoon kosher salt
10. 2 teaspoons ground cumin
11. 1 teaspoon chili powder
12. 1/4 teaspoon coarse black pepper
13. 1/8 teaspoon ground cayenne pepper
14. 1 bay leaf
15. 5 soft corn tortillas
16. 2 cups monterey jack pepper cheese, shredded
17. tortilla chips (to garnish)

Directions:
1. Combine all ingredients except for tortillas, cheese and chips in a 4 quart slow cooker. Cover and cook on high for 4 hours. Discard bay leaf.
2. Preheat oven to 375 degrees.
3. Cut 6 inch tortillas into 1/2 inch strips. Place on a baking sheet. Bake for 5 minutes. Turn and bake another 5 minutes or until crisp.
4. Ladle soup into bowls and generously sprinkle with cheese. Add baked tortilla strips.
5. Garnish with tortilla chips.

Enjoy your meal!