INGREDIENTS

INSTRUCTIONS

1. In a large skillet over medium-high heat, cook the chicken thighs, skin
side down, until the skin is golden brown, about 3 minutes. (Do not turn
the chicken.) Transfer the chicken to a 3 1/2-quart slow cooker. Discard
all of the fat in the skillet.
2. In a food processor or blender, puree the tomatoes with their juice, the
onion, chile pepper, and garlic. Add to the skillet and cook over medium
heat, stirring often, until slightly thickened, about 3 minutes. Add the
tomato mixture, water, chicken broth, cumin, salt, pepper, and bay leaf to
the slow cooker and stir well.
3. Cover and slow-cook until the chicken thighs are tender, 5 to 6 hours on
low (200 F).
4. Remove the chicken thighs and cool slightly. When the chicken is cool
enough to handle, discard the skin and remove the meat from the bones.
Coarsely chop the chicken meat and return to the slow cooker. Stir in the
corn and chopped cilantro.
5. Meanwhile, preheat the oven to 400 F. Lightly brush both sides of the
tortillas with the oil. Using a sharp knife, cut the tortillas into strips
about 2 inches long and 1/2 inch wide. Spread the tortilla strips on a
baking sheet. Bake, stirring occasionally, until crisp and golden brown, 5
to 8 minutes.
6. Remove the bay leaf from the soup. Serve the soup in individual bowls,
topping each with crisp tortilla strips. Let each guest squeeze on lime
juice to taste (don't skip the lime juice, it really makes the recipe!),
and pass a bowl of grated cheese for sprinkling.
Posted to FOODWINE Digest  by Barb B <barbb@MICRON.NET> on Sep 8, 1997

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