Chicken Tortilla Soup

By barnetag

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Ingredients

1 lb. Chicken Breasts - Shredded
15 oz. Whole Peeled Tomatoes - Mashed
10 oz. Enchilada Sauce
1 Medium Onion - Chopped
4 oz. Chopped Green Chiles
2 Cloves Garlic - Minced
2 cups Water
14.5 oz. Chicken Broth
1 tsp. Cumin
1 tsp. Chili Powder
1 tsp. Salt
1/4 tsp. Pepper
1 Bay Leaf
10 oz. Frozen Corn
7 Corn Tortillas
Vegetable Oil

Details

Servings 8
Level of difficulty Average
Preparation time 15mins
Cost Average budget

Preparation

Step 1

Place all ingredients in crock pot (except tortillas and oil) in crock pot. Cover and cook on low 8-9 hours or on high 4-4 1/2 hours.

Step 2

Preheat oven to 400. Lightly brush tortillas with oil on both sides; cut into strips and spread on a baking sheet. Bake until crisp, about 10-15 minutes. Sprinkle over soup just before serving.