Slow Cooker Chicken Tortilla Soup

Ingredients

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

Directions

Gather all ingredients.

Place chicken, tomatoes, enchilada sauce, green chiles, onion, and garlic into a slow cooker.

Pour in water and chicken broth; season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.

When the soup is almost finished, preheat the 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 the preheated oven until crisp, 10 to 15 minutes.

Sprinkle tortilla strips over soup before serving.