Ingredients

• 1 pound boneless , skinless chicken breasts, cut into strips
• 1 , 15 ounce
• 1 , 10 ounce
• 1 medium onion , chopped
• 2 bananas peppers , chopped
• 2 cloves garlic , minced
• 2 cups water
• 1 , 14.25 ounce
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 0.25 teaspoons ground black pepper
• 1 bay leaf
• 1 , 10 ounce
• 1 tablespoon chopped cilantro
• 7 corns tortillas
• vegetable cooking spray

Instructions

1. 1 Place chicken, tomatoes, enchilada sauce, onion, banana peppers, and garlic into a slow cooker. Pour in water and chicken broth. Season with cumin, chili powder, salt, black pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on Low for 6 to 8 hours or High for 3 to 4 hours.
2. 2 When the soup is almost finished, preheat the oven to 400 degrees F (200 degrees C). Lightly coat tortillas on both sides with cooking spray. Cut tortillas into strips, then spread on a baking sheet.
3. 3 Bake in the preheated oven until crisp, 10 to 15 minutes. Sprinkle tortilla strips over soup.

Nutrition per serving