Slow-Cooker Chicken Tortilla Soup

I made this tonight & it turned out pretty good. David & Noah both really liked it! I love a good crockpot recipe so I thought I'd share.

The recipe is below... The only things I did differently were: I cooked on HIGH for 4 hours total. I put the chicken breast in whole/raw for 3 hours then shredded & added it back to the crockpot for the last hour. I used dried bay leafs instead of fresh. And instead of making my own tortillas, I used tortilla chips. Topped it off with shredded sharp cheddar & sour cream. It made a lot & we'll have plenty for left-overs! :)


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.

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