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Crockpot Chicken Tortilla Soup

Source of Recipe


From "Crockpot Slow Cooker Cuisine" (Rival)



List of Ingredients



• 1½ pounds skinless, boneless chicken, cooked and shredded
  
• 1 (15-ounce) can whole tomatoes
  
• 1 (10-ounce) can enchilada sauce
  
• 1 medium onion, chopped
  
• 1 (4-ounce) can chopped green chiles
  
• 1 clove garlic, minced
  
• 2 cups water
  
• 1 (14½-ounce) can chicken broth
  
• 1 tsp each: cumin, chili powder and salt
  
• ¼ tsp ground black pepper
  
• 1 bay leaf
  
• 1 (10-ounce) package frozen corn
  
• 6 corn tortillas
  
• 2 Tbsp vegetable oil
  
• 1 Tbsp chopped cilantro
  
• .
  
• Freshly grated Parmesan cheese, for garnish
  






Instructions



1. In a slow cooker, combine chicken, tomatoes, enchilada sauce, onion, green chiles and garlic. Add water, broth, cumin, chili powder, salt and pepper, and bay leaf. Stir in corn. Cover and cook on Low 6 to 8 hours, or on High 3 to 4 hours.
   
   
2. Preheat oven to 400° F.
   Lightly brush both sides of tortillas with oil. Cut tortillas into 2½- x ½-inch strips. Place on a baking sheet. Bake, turning occasionally, until crisp, 5 to 10 minutes.
   
   
3. Sprinkle tortilla chips, cilantro and Parmesan over soup, and serve.
   
   Makes 6 to 8 servings.