Slow-Cooker Chicken Tortilla Soup<\/p>\n
1 pound shredded, cooked chicken
\n 1 (15 ounce) can whole peeled tomatoes, mashed
\n 1 (10 ounce) can enchilada sauce
\n 1 medium onion, chopped
\n 1 (4 ounce) can chopped green chile peppers
\n 2 cloves garlic, minced
\n 2 cups water
\n 1 (14.5 ounce) can chicken broth
\n 1 teaspoon cumin
\n1 teaspoon chili powder
\n 1 teaspoon salt
\n 1\/4 teaspoon black pepper
\n 1 bay leaf
\n 1 (10 ounce) package frozen corn
\n 7 corn tortillas
\n vegetable oil<\/p>\n
Directions
\n1.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. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.<\/p>\n
2.Preheat oven to 400 degrees F (200 degrees C).<\/p>\n
3.Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.<\/p>\n
4.Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.<\/p>\n","protected":false},"excerpt":{"rendered":"
Slow-Cooker Chicken Tortilla Soup 1 pound shredded, cooked chicken 1 (15 ounce) can whole peeled tomatoes, mashed 1 (10 ounce) can enchilada sauce 1 medium onion, chopped 1 (4 ounce) can chopped green chile peppers 2 cloves garlic, minced 2 cups water 1 (14.5 ounce) can chicken broth 1 teaspoon cumin 1 teaspoon chili powder … <\/p>\n