Adapted from AllRecipes’ Slow-Cooker Chicken Tortilla Soup.

2 boneless, skinless chicken breasts, chunked

various amounts of salt, pepper, cumin, olive oil for chicken

1 can diced tomatoes with garlic and onion

sprinkling of red pepper

one big yellow onion, diced

1 jar Green Mountain Gringo medium garlic salsa

14-16 oz. chicken broth made with Herbox

1 bay leaf

1 teaspoon each of cumin and chili powder

1 tablespoon ground cilantro

2 cups water

8 oz. frozen corn

10 oz. frozen mixed veggies

6 cloves garlic, minced

various amounts of salt, pepper, cayenne pepper for the soup

Thaw chicken. Line glass baking dish with foil. Cut chicken into 1″ chunks. Drizzle with olive oil until covered. Add salt, pepper, cumin to taste. Cover baking dish with more foil. Cook in middle rack of oven preheated to 400 degrees F for ~25 minutes.

Remove chicken from olive oil; shred. Put chicken and all other ingredients in slow cooker. Cook for 3 hours on high.

Really yummy this way! Salsa [instead of originally prescribed enchilada sauce, whatever that is] and fresh garlic give it a kick without it having a burning spiciness. I.e., this soup does not make my nose drip, which is fine with me. Mixed veggies add more variety than just corn. Could use a little tomato paste to thicken broth. Almost a stew with all the stuff I added. :d