Chicken Tortilla Soup – Slow Cooker Recipe

1 lb. cooked chicken, shredded lightly with a fork
1 medium yellow onion, diced
1 reg. size can diced tomatoes
1 reg. size can enchilada sauce
1 small can chopped green chilies
2 cloves garlic, grated
2 cups water
1 reg. size (14 oz) 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, thawed
1 tablespoon chopped cilantro – optional

6 large corn tortillas
vegetable oil

Place chicken, onion, diced tomatoes, enchilada sauce, green chilies, garlic, water, and chicken broth in slow cooker and stir gently to combine.  Add the cumin, chili powder, salt, pepper, and bay leaf, and stir once more.  Cover, and cook on LOW for 6 to 7 hours.

Stir in thawed corn and cilantro, recover slow cooker, and cook on LOW for 10 to 15 more minutes or until corn is heated through. Serve with tortilla crisps on top – (recipe below).

To make tortilla crisps:
Preheat oven to 400 degrees.  Coat both sides of tortillas with a thin layer of vegetable oil.  Cut the tortillas into strips and lay them on a baking or cookie sheet.  Put sheet in preheated oven and bake for 10 to 12 minutes or until strips have gotten crispy.  Remove to a paper towel to cool, then crumble these tortilla crisps over the soup to serve.

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