Slow-Cooker Chicken Tortilla Soup

This tortilla soup tastes better than anything you can get at a restaurant. And it's healthy too! Don't let the long list of ingredients fool you, most of this you should already have on hand at home. All you do is dump everything into the slow cooker and walk away. Garnish with grated Cheddar, avocados, and a splash of fresh lime juice.

Ingredients

• 1 pound shredded roasted chicken (I buy 1 already done at the Market and jsut shred away)
• 1 (15 ounce) can whole peeled tomatoes, mashed
• 1 can of diced tomatoes
• 1 (10 ounce) can & 1 (12) ounc can of enchilada sauce
• 1 medium onion, chopped or grated (my way!)
• 1 (4 ounce) can chopped green chile peppers
• 2-4 cloves of fresh garlic, minced
• 2 cups water
• 1 (14.5 ounce) can chicken broth or stock
• 1 onion, finely chopped
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tbsp garlic pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn
• 1 tablespoon fresh chopped cilantro
• 7 corn tortillas or pre-made tortilla strips
• EVOO

Directions for CrockPot

1. Place chicken, 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.
2. Preheat oven to 400 degrees F.
3. Lightly brush both sides of tortillas with EVOO. Cut tortillas into strips, then spread on a baking sheet.
4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Directions for Dutch Oven on Stove

Same as above, just place on medium-high heat until semi boiling and place on low and let simmer for at least an hour.

1. Preheat oven to 400 degrees F.
2. Lightly brush both sides of tortillas with EVOO. Cut tortillas into strips, then spread on a baking sheet.
3. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.