Slow cooker chicken tortilla soup

By lisatitus222

Prep 30 mins.
Cook 8 hours

Ingredients

• 1 lb. shredded, cooked chicken
• 1 15 oz. can whole peeled tomatoes, mashed
• 1 10 oz. can enchilada sauce
• 1 med onion, chopped
• 1 4 oz. can chopped green chile peppers
• 2 cloves garlic, minced
• 2 c. Water
• 1 14.4 oz. can chicken broth
• 1 tsp. Cumin
• 1 tsp. Chili powder
• 1 tsp. Salt
• 1/4 tsp. Pepper
• 1 bay leaf
• 1 10 oz. package frozen corn
• 1 Tbsp. Chopped cilantro
• 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 6-8 hours or on high setting for 3-4 hours.
Preheat oven to 400*
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 10-15 mins. To serve, sprinkle tortilla strips over soup.