Slow-Cooker Chicken Tortilla Soup

 Someone in the park surprised and pleased me by telling me she enjoyed the recipes I add now and then so when I saw this one I thought of her...and the weather...and our southern location deciding it would be a perfect time to share it. It is fast, easy and oh so good.

Slow-Cooker Chicken Tortilla Soup

Prep Time: 30 Minutes Cook Time: 8 Hours Ready In: 8 Hours 30 Minutes Servings: 8

"A quick, no-fuss version of chicken tortilla soup! All you do is put everything into the slow cooker, and turn it on. Then garnish with baked corn tortilla strips!"

INGREDIENTS:

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 1 teaspoon salt 1/4 teaspoon black pepper 1 bay leaf 1 (10 ounce) package frozen corn 1 tablespoon chopped cilantro 7 corn tortillas vegetable oil

DIRECTIONS:

1.	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.
2.	Preheat oven to 400 degrees F (200 degrees C).
3.	Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
4.	Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.