Spicy Chicken-Tomato Soup - cooking recipe

Ingredients

2 (14 1/2 ounce) cans chicken broth
3 cups cubed cooked chicken
2 cups frozen corn
1 (10 3/4 ounce) can tomato puree
1 (10 ounce) can diced tomatoes and green chilies
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 bay leaf

Preparation

Combine all the ingredients in a slow cooker.
Cover and simmer for 4 hours.
Discard the bay leaf when the soup is cooked.
Serve with crackers, corn muffins or cornbread.