Directions:
- In an electric slow cooker, combine chicken, tomatoes, enchilada sauce, onion, green chilies and garlic.
- Add water, broth, cumin, chili powder, salt, pepper and bay leaf.
- Stir in corn.
- Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.
- Preheat oven to 400 degrees.
- Lightly brush both sides of tortillas with oil.
- Cut tortillas into 2 1/2-by- 1/2-inch strips.
- Place on a baking sheet.
- Bake, turning occasionally, until crisp, 5 to 10 minutes.
- Sprinkle tortilla strips, cilantro and Parmesan over soup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 337.02 Kcal (1411 kJ) | ||
| Calories from fat | 197.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.94g | 34% | |
|---|---|---|---|
| Cholesterol | 39.11mg | 13% | |
| Sodium | 799.5mg | 33% | |
| Potassium | 322.53mg | 7% | |
| Total Carbs | 22.53g | 8% | |
| Sugars | 1.44g | 6% | |
| Dietary Fiber | 1.71g | 7% | |
| Protein | 14.52g | 29% | |
| Vitamin C | 10.7mg | 18% | |
| Iron | 1.4mg | 8% | |
| Calcium | 48.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 169.36 Kcal (709 kJ) | ||
| Calories from fat | 99.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.03g | 34% | |
|---|---|---|---|
| Cholesterol | 19.66mg | 13% | |
| Sodium | 401.76mg | 33% | |
| Potassium | 162.08mg | 7% | |
| Total Carbs | 11.32g | 8% | |
| Sugars | 0.72g | 6% | |
| Dietary Fiber | 0.86g | 7% | |
| Protein | 7.3g | 29% | |
| Vitamin C | 5.4mg | 18% | |
| Iron | 0.7mg | 8% | |
| Calcium | 24.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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