Chicken Tortilla Soup

By merlin

Unknown

Ingredients

• 1 1/2 lbs boneless chicken, cooked and shredded
• 1 can (15-ounces) whole tomatoes
• 1 can (10-ounces) enchilada sauce
• 1 mediun onion, chopped
• 1 can (4-ounces) chopped green chilies
• 1 clove garlic, minced
• 2 cups water
• 1 can (14 1/2-ounces) chicken broth
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp salt
• 1/4 tsp black pepper
• 1 bay leaf
• 1 pkg(10-ounces) frozen corn
• 1 tbsp dried chopped cilantro
• 6 corn tortillas
• 2 tbsp vegetable oil
• Grated parmesan cheese for garnish

Preparation

Step 1

In crock-pot, combine the shredded chicken, whole tomatoes, enchilada sauce, onion, green chilies, an garlic. Add the water, chicken broth, cumin, chili powder, salt, black pepper, and bay leaf. Stir in the corn and cilantro. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.
Preheat oven to 400 degrees F. Lightly brush both sides of tortillas with vegetable oil. Cut the tortilas into strips that are 2 1/2-inches long and 1/2-inch wide. Spread the tortilla strips onto a baking sheet. Gake, turning occasionally until crisp, 5 to 10 minutes. Remove from oven. Grate parmesan cheese. Ladel soup into a bowl and top with tortilla strips and sprinkle with parmesan cheese.