Slow Cooker Chicken Tortilla Soup

By sschwartz

Ingredients

• 1 pound shredded, cooked chicken
• 1 (15 ounce) can whole peeled tomatoes, mashed
• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chile peppers
• 2 cloves garlic, minced
• 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, or fresh if in season
• Crumbled tortilla chips

Details

Servings 8
Adapted from framed-mylifeonepictureatatime.blogspot.com

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.

To serve, sprinkle tortilla chips over soup.