slow cooker chicken tortilla soup

Ingredients slow cooker chicken tortilla soup

1 lb shredded cooked chicken
15 oz can whole peeled tomatoes mashed
10 oz can enchilada sauce
1 medium onion chopped
4 oz can chopped green chile peppers
2 clove garlic minced
2 cup water
14 1/2 oz can chicken broth
1 tsp cumin
1 tsp chili powder
1/4 tsp black pepper
1 bay leaf
10 oz package frozen corn
1 tbsp chopped cilantro
7 corn tortillas
1 vegetable oil
1 can kidney beans rinsed
1 shredded cheddar cheese
1 avocado cut into bite size pieces.

how to make slow cooker chicken tortilla soup

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into 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 3-4 hours.

Preheat oven to 400° F (200° C).

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

Bake on preheated oven until crisp, about 10-15 minutes.

To serve, sprinkle tortilla strips over soup.

Other ideas...try adding a can of kidney beans (rinsed)...add some grated cheddar cheese...add some chopped avocado.