Slow Cooker Chicken Tortilla Soup

By Dottiejk

Ingredients

• 1 pound cooked chicken; shredded
• 15 ounces whole peeled tomatoes; mashed
• 10 ounces enchilada sauce
• 1 medium onion; chopped
• 4 ounces chopped green chilies
• 2 clove garlic; minced
• 2 cup Water
• 14.5 ounces chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon Salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 10 ounces frozen corn
• 1 tablespoon cilantro (fresh); chopped
• 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 and cilantro. Cover,
and cook on low setting for 6 to 8 hours or on high setting for 3 to 4
hours.

Preheat oven to 400 °F.

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.