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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 8 |
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Ingredients:
1 1/2 lbs boneless skinless chicken, cooked and shredded |
1 (15 ounce) can whole tomatoes |
1 (10 ounce) can enchilada sauce |
1 medium onion, chopped |
1 (4 ounce) can chopped green chilies |
1 clove garlic, minced |
2 cups water |
1 (14 1/2 ounce) can chicken broth |
1 teaspoon cumin |
1 teaspoon chili powder |
1 teaspoon salt |
1/4 teaspoon ground black pepper |
1 bay leaf |
1 (10 ounce) package frozen corn |
6 corn tortillas |
2 tablespoons vegetable oil |
1 tablespoon chopped cilantro |
freshly grated parmesan cheese (, to garnish) |
Directions:
1. In an electric slow cooker, combine chicken, tomatoes, enchilada sauce, onion, green chilies and garlic.
2. Add water, broth, cumin, chili powder, salt, pepper and bay leaf.
3. Stir in corn.
4. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.
5. Preheat oven to 400 degrees.
6. Lightly brush both sides of tortillas with oil.
7. Cut tortillas into 2 1/2-by- 1/2-inch strips.
8. Place on a baking sheet.
9. Bake, turning occasionally, until crisp, 5 to 10 minutes.
10. Sprinkle tortilla strips, cilantro and Parmesan over soup.
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