Slow-Cooker Chicken Tortilla Soup

By sklesley

Ingredients

• 1 lb. shredded, cooked chicken
• 1 (15 oz.) can whole peeled tomatoes, mashed
• 1 (10 oz.) can enchilada sauce
• 1 medium onion, chopped
• 1 (4 oz.) can chopped green chiles
• 2 cloves garlic, minced
• 2 cups water
• 1 (14.5 oz.) can chicken broth
• 1 tsp. cumin
• 1 tsp. chili powder
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 bay leaf
• 1 (10 oz.) pkg frozen corn
• 7 corn tortillas
• Vegetable oil
• 1 tbsp. chopped cilantro

Preparation

Step 1

Place all ingredients, except tortillas, oil, and cilantro into a 4-5 qt. slow cooker. Cover, and cook on low for 8-9 hours or high for 4 -4 1/2 hours. Preheat oven to 400. Lightly brush tortillas with oil on both sides, then cut into strips and spread on a baking sheet. Bake until crisp, about 10-15 minutes. Sprinkle cilantro and tortilla strips over soup just before serving.