Slow-Cooker Chicken Tortilla Soup

This also works well on the stove top-adjust cooking times.

Ingredients

• 1 pound shredded, cooked chicken
• 1 (15 ounce) can whole peeled tomatoes, mashed (I use diced tomatoes)
• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chili peppers
• 2 cloves garlic, minced
• 2 cups water
• 1 (14.5 ounce) can chicken broth, low sodium
• 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
• Shredded cheese
• 7 corn tortillas
• vegetable oil

Directions

1.     Place chicken (you can put in frozen chicken breast and they will cook just fine then when you are ready to eat just cut up the 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.

2.     In my version, I eliminate steps 3-5 and just cut the tortillas into strips and fry them, but this way is healthier, or substitute corn tortilla chips.

3.     Preheat oven to 400 degrees F (200 degrees C).

4.     Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.

5.     Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips and cheese over soup.

Garnish with cilantro or avocado.

Thanks to Tabitha for this great recipe.