Chicken Tortilla Soup

Total Time: 8 hrs 20 mins Preparation Time: 20 mins Cook Time: 8 hrs

Ingredients

• Servings: 6
• 1 1/2 lbs boneless skinless 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 chilies
• 1 clove garlic, minced
• 2 cups water
• 1 (14 1/2 ounce) can chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn
• 6 corn tortillas
• 2 tablespoons vegetable oil
• 1 tablespoon chopped cilantro
• freshly grated parmesan cheese (, to garnish)

Recipe

• 1 in an electric slow cooker, combine chicken, tomatoes, enchilada sauce, onion, green chilies and garlic.
• 2 add water, broth, cumin, chili powder, salt, pepper and bay leaf.
• 3 stir in corn.
• 4 cover and cook on low 6 to 8 hours or on high 3 to 4 hours.
• 5 preheat oven to 400 degrees.
• 6 lightly brush both sides of tortillas with oil.
• 7 cut tortillas into 2 1/2-by- 1/2-inch strips.
• 8 place on a baking sheet.
• 9 bake, turning occasionally, until crisp, 5 to 10 minutes.
• 10 sprinkle tortilla strips, cilantro and parmesan over soup.