A quick, no-fuss, version of this soup - all you do is put it in a crockpot and add the garnish!
1 pound shredded, cooked chicken (or throw in a few frozen chicken breasts and shred before serving)
1 14.5 can chicken broth
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 teaspoon 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 cilantro -option
7 corn tortillas
vegetable oil
Garnish - with sour cream and shredded cheese
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 degrees
Lightly brush both sides of the tortillas with cooking oil. Cut tortillas into strips, then spread on a baking sheet.
Bake in a preheated oven until crisp, about 10 – 15 minutes.....
To serve, sprinkle tortilla strips over soup, top with a dollop of sour cream and shredded cheedar.
"A quick, no-fuss version of chicken tortilla soup! All you do is put everything into the slow cooker, and turn it on. Then garnish with baked corn tortilla strips!"
