SLOW COOKER CHICKEN TORTILLA SOUP

~ allrecipes

1 lb. shredded, cooked chicken
15 oz. can whole peeled tomatoes, mashed
10 oz. can enchilada sauce
1 medium onion, chopped
4 oz. can chopped green chile peppers
2 cloves garlic, minced
2 c. water
14.5 oz. can chicken broth
1 t. cumin
1 t. chili powder
1 t. salt
1/4 t. black pepper
1 bay leaf
10 oz. package frozen corn
1 T. chopped cilantro
7 corn tortillas
vegetable oil

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into crockpot. 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 degrees. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet. Bake until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Notes: I put fresh or frozen breasts in the crockpot, pull them out right before serving, shred them with two forks, then dump them back in the crockpot. I use a can of diced tomatoes instead of whole because my life is easier when soup doesn't have ingredients that are bigger than mouths of children. Plus, I find it silly to buy whole tomatoes and crush them when chopped tomatoes are available for the same price. I don't bake tortillas and just used tortilla chips instead. Tastes great and saves a bunch of extra work.