Chicken Tortilla Soup/Amy Woods

By vickysue_4

Ingredients

• 1 (15 ounce) can whole peeled tomatoes, mashed (i used tomato sauce)
• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chile peppers
• 2 cloves garlic, minced (i used garlic powder)
• 2 cups water
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn ( I used 15oz)
• 7 corn tortillas
• vegetable oil

Preparation

Step 1

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.

Preheat oven to 400 degrees F (200 degrees C). Lightly brush both sides of tortillas with oil. Cut tortillas into
strips, then spread on a baking sheet. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve,
sprinkle tortilla strips over soup.

PREP 30 mins
COOK 8 hrs
READY IN 8 hrs 30 mins