Savory Slow Cooked Chicken Tortilla Soup

This tortilla soup is more enjoyable than anything you are able to get at a restaurant. And it's healthier too! Do not let the long list of ingredients intimidate you. This recipe is very easy to prepare. All you need to do is place all the ingrediants into the slow cooker and push start. Garnish avocadoes, and some fresh lime juice.

Ingredients:

1 pound shredded, cooked chicken

1 (15 ounce) can of peeled tomatoes, mashed

1 (10 ounce) can enchilada sauce

2 medium onion, chopped

1 (4 ounce) can chopped green chile peppers

3 cloves garlic, diced or 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
 

Directions
 

Put chicken, onion, tomatoes, green chilies, enchilada sauce and garlic in a slow cooker. Pour in the broth and water.

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.

*Optional*

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

Take tortillas, grab a brush, and lightly baste both sides with olive oil. Cut the tortillas into strips, then place on a baking sheet.

Bake in preheated oven until crispy, about 10-12 minutes.

To serve, sprinkle tortilla strips over soup.