The YapYap Sisterhood

Slow-Cooker Chicken Tortilla Soup

Prep Time: 30 Minutes
Cook Time: 8 Hours

Ready In: 8 Hours 30 Minutes
Yields: 8 servings

"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.

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