Tortilla Soup

By á-3971

Ingredients

• 1 lb shredded cooked chicken
• 1 (15 ounce) can whole canned tomatoes, mashed
• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chili peppers
• 2 garlic cloves, minced
• 1 cup water
• 1 (14 1/2 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
• 1 tablespoon chopped fresh cilantro

Preparation

Step 1

Place chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic into a slow cooker.

Pour in water and chicken broth.

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.

Garnish with fresh tortilla strips or tortilla chips.