Slow-Cooker Chicken Tortilla Soup

INGREDIENTS: 1 pound shredded, cooked chicken 1 (15 ounce) can whole peeled tomatoes, mashed 1 (10 ounce) can enchilada sauce 1 medium onion, chopped 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 (Optional) 7 corn tortillas vegetable oil DIRECTIONS: 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 degrees F (200 degrees C). Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Sounds wonderful Darlene. I love tex mex and I love my slow cooker, especially in the summer. It doesn't make my kitchen hot! This is now on next week's menu. Tina

I think Im gonna make it this coming week too... it's hard in our household though because there are only the 2 of us... and we both eat very little LOL. That soup would last us a week of lunch & dinners hehehe. I need to find someone to give some to.

Hi Darlene, Just make a batch and freeze part of it. I have lots of stuff in the freezer these days and I can pull something out the night before or in the morning when I leave for work. E--