Chicken Tortilla Soup (another version)

This also comes from my Pillsbury Pot Pies & Casseroles magazine. 

1 lb boneless skinless chicken breasts, cut into bite-size pieces

1 cup chopped onion

2 tablespoons ground cumin

1 tablespoon chili powder

2 teaspoons dried minced garlic

1/4 teaspoon salt

1/4 teaspoon ground red pepper (cayenne)

1 can (28 oz) diced tomatoes, undrained

1 carton (32 oz) Progresso® chicken broth (4 cups)

4 corn tortillas (6 inch), cut into 1-inch pieces

1/2 cup chopped fresh cilantro

Garnishes, if desired

Shredded Cheddar cheese

Sour cream

Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, mix all soup ingredients except cilantro.

Cover; cook on Low heat setting 6 to 8 hours.

Stir in cilantro. Increase heat setting to High. Cover; cook 15 minutes longer.
Garnish each serving with cheese and sour cream

I also added about a cup of frozen corn.  I garnished mine with cheese and avocado.  It was a bit bland so I squeezed in some fresh lime juice.  It tasted better, but not as good as the recipe that my neighbor gave me.