Chicken Tortilla Soup

Crockpot. Serves 10


Ingredients:

1 ½	pounds shredded	cooked chicken
1	drained	14.5 oz can diced tomatoes
1	10 oz can	enchilada sauce
2	medium chopped	onions
1	4 oz can chopped	green chiles
2	cloves minced	garlic
2	cups	water
1	14 ½ oz can	chicken broth
1	tsp	cumin
1	tsp	chili powder
½	tsp	black pepper
1	large	bay leaf
1	tbsp	cilantro
1 ½	tsp	southwest seasoning mix
1	10 oz pkg frozen	corn

Directions:
Spray slow cooker with cooking spray. Mix all ingredients in crockpot. Cover and cook on low for 6-8 hours or high for 3-4 hours. If desired, serve with sour cream and baked tortilla strips. For baked tortilla strips, preheat oven to 400*. Lightly brush both sides of tortillas with vegetable oil, cut into strips. Spread on ungreased cookie sheet and bake for 10-15 minutes.


Notes:

For extra flavor, I make this in two steps. First, I put 1-1 ½ pounds of boneless skinless chicken breasts in a crockpot with 1 ½ cups water (or 1 can chicken broth) and Mexican seasonings. (A package of taco or fajita seasoning or southwest seasoning mix works well.) Cover and cook on high 3-4 hours. Remove chicken and shred for soup. Often, I will make 2-3 pounds of chicken to make soup along with shredded chicken tacos or fajitas.

Source: www.natalies-recipes.com