Spicy Chicken Tomato Soup

At work a couple weeks ago, the operators asked me to eat some soup that they had made. It.was.so.good. In fact I tried to come home and duplicate it. It's not quite the same, but it's a good start. Here's the basis that I used, but this is one you can very creative with.

Serves 8.

• 2 cans (14-1/2 ounces each) Chicken Broth
• 3 cups cubed cooked chicken
• 2 cups (or more) assorted vegetables (I used frozen green beans, frozen corn, fresh carrots, fresh potatoes)
• 1 can (10-3/4 ounces) tomato puree
• 1 can (10 ounces) diced tomatoes and green chilies
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 bay leaf
• 1 to 2 teaspoons ground cumin
• 1 teaspoon salt
• 1/2 to 1 teaspoon chili powder
• 1/8 teaspoon pepper
• 1/8 teaspoon cayenne pepper
• 
  
• Directions

• In a 5-qt. slow cooker, combine the first 13 ingredients. Cover and cook on low for 4 hours. (I had to cook longer to get the carrots and potatoes soft enough)