Slow Cooker Chicken Tortilla Soup

This was really good. I made a few minor changes. I didn't bake the corn tortillas. I just bought a bag of tostitos. I will also be adding green onion, sour cream, and cheese when serving. I also doubled the chicken and added a little bit more of everything since we like leftovers!

Slow-Cooker Chicken Tortilla Soup

Ingredients:

1 pound shredded, cooked chicken
1 (15 oz) can whole peeled tomatoes, mashed
1 (10 oz) can enchilada sauce
1 medium onion, chopped
1 (4 oz) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 oz) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
¼ teaspoon black pepper
1 bay leaf
1 (10 oz) package frozen corn
1 tablespoon chopped cilantro

7 corn tortillas
vegetable oil

Cooking Instructions:

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicen broth. Season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on Low setting for 6-8 hours or on High for 3-4 hours.
Preheat oven to 400 degrees. Lightly brush both sides of tortilla with oil. Cut tortilla into strips, then spread on a baking sheet. Bake in preheated oven until crisp, about 10-15 minutes. To serve, sprinkle tortilla strips over soup.

Nutritional Info:
Caloies 267, Total Fat 11g, Cholesterol 44mg, Sodium 924mg, Carbs 25g, Fiber 4g