CROCKPOT CHICKEN TORTILLA SOUP

CROCKPOT CHICKEN TORTILLA SOUP


INGREDIENTS:
1 pound cooked chicken, shredded
1 15 oz can plum tomatoes, mashed
1 10 oz can enchilada sauce (hot or mild)
1 medium onion, chopped
1 4 oz can chopped green chile peppers
2 cloves garlic, minced
2 14 1/2 oz) can chicken broth
1 teaspoon dried cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 10 oz package frozen corn
2 TBs chopped cilantro
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. 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 along with a dallop of sour cream and a
squeeze of fresh lime. (you can also just use packaged
corn chips for garnish)

Yield: 6-8 Servings