2 cans (14.5 oz each) Chicken Broth
1 can (10 oz) tomato puree
1 can (10 oz) diced tomatoes and green chilies
3 cups cubed chicken
2 cups frozen corn
1 large onion, chopped
2 minced garlic cloves
1 bay leaf
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon chili powder
1/8 teaspoon cayenne pepper
1/ teaspoon pepper
Cook together in the croc pot on high for 4 hours. Discard bay leaf before serving with tortillas and sour cream.
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