Categories: Soups

Ingredients

• 1 lb shredded, cooked chicken
• 1 (15 oz) can diced tomatoes (or rotel)
• 1 (10 oz) can enchilada sauce
• 1 medium onion, chopped
• 1 (4 oz) can chopped green chiles
• 2 cloves garlic, minced
• 2 cups water
• 1 (14.5 oz) can chicken broth
• 1 (15 oz) can black beans, drained
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp salt
• 1/4 tsp black pepper
• 1 bay leaf
• 1 (10 oz) package frozen corn
• 1 tblsp chopped cilantro
• 7 corn tortillas
• vegetable oil

Directions

1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into slow cooker. Pour in water and chicken broth and season with spices. Stir in corn and cilantro. Cover and cook on low setting for 6-8 hours or on high setting for 3-4 hours.

2. Preheat oven to 400 degrees.

3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on baking sheet.

4. Bake in preheated oven until crisp, about 10 – 15 minutes. To serve, sprinkle tortilla strips over soup.

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