Slow Cooker Chicken Tortilla Soup

Ingredients

• 1 pound shredded , cooked chicken
• 1 can whole peeled tomatoes , 15 ounce
• 1 can enchilada sauce , 10 ounce
• 1 can chopped green chile peppers , 4 ounce
• 1 medium onion , chopped
• 2 cloves garlic , minced
• 2 cups water
• 1 can chicken broth , 14.5 ounce
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 0.25 teaspoons black pepper
• 1 bay leaf
• 1 package frozen corn , 10 ounce
• 1 tablespoon chopped cilantro
• 7 corns tortillas
• 2 tablespoons vegetable oil , or as needed

Instructions

1. 1

   Gather all ingredients.

2. 2

   Place chicken, tomatoes, enchilada sauce, green chiles, onion, and garlic into a slow cooker.

3. 3

   Pour in water and chicken broth; season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.

4. 4

   When the soup is almost finished, preheat the oven to 400 degrees F (200 degrees C). Lightly brush both sides of tortillas with oil.

5. 5

   Cut tortillas into strips, then spread on a baking sheet.

6. 6

   Bake in the preheated oven until crisp, 10 to 15 minutes.

7. 7

   Sprinkle tortilla strips over soup before serving.