Chicken Tortilla Soup for the crock pot

Everyone loves soup on a cold winter night, and this is definitely one of my favorites! Let me know how you like it if you try it!

Chicken tortilla soup

INGREDIENTS
1 pound shredded, cooked chicken
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 teaspoon 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
oil

DIRECTIONS
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.
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 tortilla strips over soup.

http://allrecipes.com/Recipe/Slow-Cooker-Chicken-Tortilla-Soup/Detail.aspx

**I added a can of black beans and I put the chicken in raw then shredded it. I also served the cilantro to taste since my SIL/MIL didn't want any. Oh - I didn't use water I used extra chicken broth - next time I'd use a little more enchilada sauce I think. I used some tortilla chips I had and served everything with cheddar cheese and sour cream as well.

It was really good!!!!!

(I would think that if you used pre-cooked chicken you could make this quickly on the stovetop!)