Best Loved Crock Pot Chicken Tortilla Soup

Ingredients

• 1 1/2 lbs chicken (boneless, cooked, shredded)
• 1 (15 ounce) can whole tomatoes
• 1 (10 ounce) can enchilada sauce
• 1 (4 ounce) can chopped green chilies
• 1 garlic clove, minced
• 1 onion, med. chopped
• 2 cups water
• 1 (14 1/2 ounce) can chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn
• 1 tablespoon chopped dried cilantro
• 6 corn tortillas
• 2 tablespoons canola oil or olive oil (or other vegetable oil)
• parmesan cheese, grated (for garnish)

Directions

1. 1

   In slow cooker combine chicken, whole tomatoes, enchilada sauce, green chilies, onion, and garlic clove.

2. 2

   Add water, chicken broth, cumin, chili powder, salt, black pepper, and bay leaf.

3. 3

   Sir in corn and cilantro.

4. 4

   Cover and cook on Low for 6-8 hours or on High for 3-4 hours.

5. 5

   Remove and discard bay leaf.

6. 6

   Preheat oven to 400°F.

7. 7

   Lightly brush both sides of 6 corn tortillas with canola, olive, or other vegetable oil.

8. 8

   Using kitchen scissors or knife, cut tortillas into 2 1/2 x 1/2-inch strips.

9. 9

   Spread tortilla strips onto baking sheet.

10. 10

    Bake, turning occasionally, for 5-10 minute or until crisp.

11. 11

    Put soup servings into bowls.

12. 12

    Sprinkle tortilla strips and grated Parmesan cheese over soup servings.

13. 13

    Serve immediately.