Ingredients

2 boneless, skinless chicken breasts, cubed
2 C. frozen corn, thawed
1 medium onion, chopped
2 garlic cloves, minced
2 (14½ oz.) cans low-sodium chicken broth
1 (10¾ oz.) can tomato puree
1 (10 oz.) can diced tomatoes with green chiles (I used petite diced)
1 t. salt
2 t. ground cumin
1 t. chili powder
⅛ t. ground red pepper
⅛ t. ground black pepper
1 bay leaf

Instructions

Combine all ingredients in a crock pot. Cover and cook on HIGH for 6 hours. Discard bay leaf. If you have cooked chicken, simply wait and add to soup after 5 hours of cooking.

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