Slow Cooker Chicken Tortilla Soup 2 Recipe

  • 1 pound shredded, cooked chicken
  • 1 - 15 ounce can whole peeled tomatoes, mashed
  • 1 - 10 ounce can enchilada sauce
  • 1 onion, chopped (medium)
  • 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. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet. Bake for 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.
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