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Crockpot Chicken Tortilla Soup

A home-style Crockpot Chicken Tortilla Soup made with Skinless Boneless Chicken, Whole Tomatoes, Enchilada Sauce, Onion, and Green Chilies. Serves 8. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 1/2 lb
• 1
• 1
• 1
• 1
• 1 clove
• 2 cup
• 1
• 1 tsp
• 1 tsp
• 1 tsp
• 1/4 tsp
• 1
• 6
• 2 tbsp
• 1 tbsp

Method (preview)

1. 1

   In an electric slow cooker, combine chicken, tomatoes, enchilada sauce, onion, green chilies and garlic.

2. 2

   Add water, broth, cumin, chili powder, salt, pepper and bay leaf.

3. 3

   Stir in corn.

4. 4

   Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.

5. 5

   Preheat oven to 400 degrees.

6. 6

   Lightly brush both sides of tortillas with oil.

7. 7

   Cut tortillas into 2 1/2-by- 1/2-inch strips.

8. 8

   Place on a baking sheet.

9. 9

   Bake, turning occasionally, until crisp, 5 to 10 minutes.

10. 10

    Sprinkle tortilla strips, cilantro and Parmesan over soup.

11. 11

    Brought to you by Grassroots Recipes Mastercook Collections and Jim Dykstra