Ingredients

• 1 pound shredded , cooked chicken
• 1 , 15 ounce
• 1 , 10 ounce
• 1 , 4 ounce
• 1 medium onion , chopped
• 2 cloves garlic , minced
• 2 cups water
• 1 , 14.5 ounce
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 0.25 teaspoons black pepper
• 1 bay leaf
• 1 , 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.

Nutrition per serving