Slow-Cooker Chicken Tortilla Soup
submitted by Jackie K.
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green Chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 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 cilantro
7 corn tortillas
vegetable oil
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. 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.
Yields: 8 servings