Slow-Cooker Chicken Tortilla Soup

By Stina

Ingredients

• 1-1/2 pounds shredded, cooked chicken
• 1-1/2 (15 ounce) cans whole peeled tomatoes, mashed
• 1-1/2 (10 ounce) cans enchilada sauce
• 1-1/2 medium onion, chopped
• 1-1/2 (4 ounce) cans chopped green chile peppers
• 3 cloves garlic, minced
• 3 cups water
• 1-1/2 (14.5 ounce) cans chicken broth
• 1-1/2 teaspoons cumin
• 1-1/2 teaspoons chili powder
• 1-1/2 teaspoons salt
• 1/4 teaspoon black pepper
• 1-1/2 bay leaf
• 1-1/2 (10 ounce) packages frozen corn
• 1 tablespoon and 1-1/2 teaspoons chopped cilantro
• 10-1/2 corn tortillas
• vegetable oil

Details

Servings 8
Adapted from allrecipes.com

Preparation

Step 1

Directions

This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 8 servings.

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 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.