| | Directions | | Place chicken, tomatoes, enchilada sauce, onion, green chiles and garlic in 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 for 6-8 hours or on high 3-4 hours. Preheat oven to 400°. Brush tortillas (both sides) with oil. Cut tortillas into strips and place on baking sheet. Bake until crisp, about 10-15 minutes. To serve, sprinkle tortilla strips on top of soup. |
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| Ingredients | | - |  | 1 pound cooked chicken, shredded |
| - | | 1 can whole peeled tomatoes, smashed (15 ounce can) |
| - | | 1 can enchilada sauce (10 ounce can) |
| - | | 1 onion, chopped |
| - | | 1 can green chiles, chopped (4 ounce can) |
| - | | 2 cloves garlic, minced |
| - | | 2 cups water |
| - | | 1 can chicken broth (14.5 ounce can) |
| - | | 1 teaspoon cumin |
| - | | 1 teaspoon chili powder |
| - | | 1 teaspoon Salt |
| - | | 1/4 teaspoon pepper |
| - | | 1 bay leaf |
| - | | 1 package frozen corn (10 ounce pkg) |
| - | | 1 tablespoon cilantro |
| - | | 7 corn tortillas |
| - | | vegetable oil |
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