| | Directions | | 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. Preheat oven to 400°. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup. |
|
|
| Ingredients | | - |  | 1 pound shredded, cooked chicken |
| - | | 1 can whole peeled tomatoes, mashed (15 ounce can) |
| - | | 1 can enchilada sauce (10 ounce can) |
| - | | 1 onion, chopped (medium) |
| - | | 1 can chopped green chile peppers (4 ounce can) |
| - | | 2 cloves garlic, minced |
| - | | 2 cups water |
| - | | 1 can chicken broth (14 1/2 ounce can) |
| - | | 1 teaspoon cumin |
| - | | 1 teaspoon chili powder |
| - | | 1 teaspoon Salt |
| - | | 1/4 teaspoon black pepper |
| - | | 1 bay leaf |
| - | | 1 package frozen corn (10 ounce pkg) |
| - | | 1 tablespoon chopped cilantro |
| - | | 7 corn tortillas |
| - | | vegetable oil |
| |
| |
