Spicy Chicken Tomato Soup 2 (14.5-oz)cans chicken broth 3-cups cubed cooked chicken 2-cups frozen corn 1 (10.75-oz) can tomato puree 1 (10-oz) can Rotel - Original Recipe 1 large onion, finely chopped 2 garlic cloves, minced 1 bay leaf 1/2-tspn ground cumin (You can use up to 2 tspn here) 1-tspn salt 1/2-tspn chili powder (You can use up to 1 full teaspoon.) 1/8-tspn pepper 1/8-tspn cayenne pepper Combine all ingredients in a Crockpot and cook on low for 4 hours - or - if you're in a hurry, I cooked mine on top of the stove on a low simmer in my Dutch oven for about 45 minutes. (Had to add a little extra water and tomato puree to keep the flavors pure but it was excellence.) This can be served with baked tortilla strips, if desired.
*Angelique* --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
