serves 8
1 lb boneless, skinless chicken, cooked and shredded
15 oz can diced tomatoes
10 oz can enchilada sauce
1 medium chopped onion
1/2 C chopped green chili or small can
2 cloves minced garlic
2 or more C water
2 C chicken broth or 14.5 oz can
1 t cumin
1 t chili powder
1 t salt
1/2 t pepper
1 bay leaf
1 bag frozen corn
1 t chopped cilantro (I didn't add since I'm allergic)
5 - 7 corn tortillas
olive or vegetable oil
Place chicken, tomatoes, enchilada sauce, onions, green chili, garlic, water, broth, cumin, chili powder, salt, pepper, bay leaf and frozen corn into a crock pot. Cover. Cook 6 to 8 hours on low heat or 3 to 4 hours on high heat.
Preheat oven to 400°. Lightly brush both sides of tortillas with oil. Cut into strips with knife or pizza cutter. Spread onto baking sheet. Bake 10-15 minutes.
When serving, sprinkle a few tortilla crispy chips over the soup.
You can also serve it with salsa, lime wedges, sour cream, cream cheese, shredded cheddar cheese, fresh cilantro, jalapeno slices, etc.
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