Slow Cooker Chicken Tortilla Soup
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
Tortilla strips
Optional toppings - sour cream, shredded cheese, avocados
Place the chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic in a slow cooker. Pour in water and chicken broth; add cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, cook on LOW setting for 6 - 8 hours or on HIGH setting for 3 - 4 hours. To serve, sprinkle tortilla strips over soup. Serve with optional toppings as desired.
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