Categories: Slow Cooker

Ingredients

• 1 1/2 lbs chicken, cooked and shredded
• 15 oz can whole tomatoes
• 10 oz can enchilada sauce
• 1 medium onion, chopped
• 4 oz can chopped green chilies
• 1 garlic clove, minced
• 2 cups water
• 14.5 oz can chicken broth
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp salt
• 1/4 tsp black pepper
• 1 bay leaf
• 10 oz package frozen corn
• 1 tbsp dried chopped cilantro
• 6 corn tortillas
• 2 tbsp vegetable oil
• Grated Parmesan

Directions

1. In slow cooker, combine shredded chicken, whole tomatoes, enchilada sauce, onion, green chilies and garlic. Add water, chicken broth, cumin, chili powder, salt, black pepper and bay leaf. Stir in corn and cilantro. Cover and cook on LOW 6-8 hrs. Remove and discard bay leaf.

2. Preheat oven to 400. Lightly brush both sides of tortillas with vegetable oil. Cut tortillas into 2 1/2×1/2-inch strips. Spread tortilla strips onto baking sheet. Bake, turning occasionally, until crisp, 5-10 minutes. Sprinkle tortilla strips and grated Parmesan over soup. Serve immediately.

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