1 lb shredded, cooked chicken(boiled, is best)
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 teaspon 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
7 corn tortillas
(I used package of mixed vegetables instead of corn. I usually cut receipes in half because it is just for my husband and I but I wanted leftovers for this.)
Place chicken, I took chicken and shredded it in the smal food processor), tomatoes, enchilada sauce, onion, green chiles and garlic into a 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 to 4 hours.
For tortilla strips: preheat oven to 400 degrees F( 200 degrees C)
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle torilla strips over soup.
I will let you know how this turned out. We will eat it tonight for our dinner with bread and or a sandwich. My hiusband does not like too spicy foods, so I cut out the chiles and the chili pepper but kept the cumin in because I wanted some flavor. Like at my favorite restaurant that makes the chicken tortilla soup, they add corn on the cob in the soup while it is cooking. I did not do this but if this turns out good, I will try that next time. I really like corn on the cob that has been cooking in the soup.