Crock Pot Chicken Tortilla Soup

I have to thank my girlfriend, Ericha, for this one. It is a big hit in our house in the cool months. Best of all, the leftovers freeze well!

1 lb. shredded cooked chicken
1-15 oz. can whole peeled tomatoes, mashed
1-10 oz. can enchilada sauce
1 med. onion, chopped
1-4 oz. can chopped green chili peppers
2 cloves garlic, minced
2 cups water
1-14.5 oz can chicken broth
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/4 tsp. black pepper
1 bay leaf
1-10 oz. package frozen corn
1 Tbsp. chopped cilantro

Place chicken, tomatoes, enchilada sauce, onion, green chilies & garlic into crock pot. Pour in water & broth, then season. Stir in corn & cilantro. Cover & cook on low for 6-8 hours, or on high for 3-4 hours.

Top with tortilla strips.


Tortilla Strips

Preheat oven to 400°.
Lightly brush both sides of tortillas with vegetable oil. Cut tortillas into strips, then spread on a baking sheet.

Bake until crisp, about 10-15 minutes.
Sprinkle over soup.

14 tortillas should be adequate for total soup.