Slow-Cooker Chicken Tortilla Soup

Name: Slow-Cooker Chicken Tortilla Soup
Yield: 8 servings
Cuisine: American
Ingredients: 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 clove garlic, minced; 2 cup water; 14 1/2 oz can chicken broth; 1 tsp cumin; 1 tsp chili powder; 1/4 tsp black pepper; 1 bay leaf; 10 oz package frozen corn; 1 tbsp chopped cilantro; 7 corn tortillas; 1 vegetable oil; 1 can kidney beans, rinsed; 1 shredded cheddar cheese; 1 avocado cut into bite size pieces.

Annarodgers @cook_2720838

Slow-Cooker Chicken Tortilla Soup

Annarodgers @cook_2720838

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Ingredients

8 servings

1 lbshredded, cooked chicken
15 ozcan whole peeled tomatoes, mashed
10 ozcan enchilada sauce
1 mediumonion, chopped
4 ozcan chopped green chile peppers
2 clovegarlic, minced
2 cupwater
14 1/2 ozcan chicken broth
1 tspcumin
1 tspchili powder
1/4 tspblack pepper
1bay leaf
10 ozpackage frozen corn
1 tbspchopped cilantro
7corn tortillas
1vegetable oil
1 cankidney beans, rinsed
1shredded cheddar cheese
1avocado cut into bite size pieces.

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Steps

1

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into slow cooker.
2

Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf.
3

Stir in corn and cilantro.
4

Cover and cook on low setting for 6 to 8 hours or on high setting for 3-4 hours.
5

Preheat oven to 400° F (200° C).
6

Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
7

Bake on preheated oven until crisp, about 10-15 minutes.
8

To serve, sprinkle tortilla strips over soup.
9

Other ideas...try adding a can of kidney beans (rinsed)...add some grated cheddar cheese...add some chopped avocado.