SLOW COOKER CHICKEN TORTILLA SOUP

SLOW COOKER CHICKEN TORTILLA SOUP

1 lb. shredded cooked chicken
1 (15-oz.) can whole peeled tomatoes, mashed
1 (10-oz.) can enchilada sauce
1 medium onion, chopped
1 (4-oz.) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14-5-oz.) can chicken broth
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
¼ tsp. black pepper
1 bay leaf
1 (10-oz.) package frozen corn
1 Tbsp. chopped cilantro
7 corn tortillas
vegetable oil

Place chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic in 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 for 6-8 hours or on HIGH for 3-4 hours.

Preheat oven to 400^.

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

Bake in preheated oven until crisp, about 10-15 minutes. To serve, sprinkle tortilla strips over soup.

Yield: 8 servings.