Chicken Tortilla Soup in the Crockpot
by M. Mueller
serves: 8
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easy soup for the crock-pot |
| Ingredients: |
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1 lb. |
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shredded, cooked chicken |
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1 15 oz. can |
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whole peeled tomatoes, mashed |
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1 10 oz. can |
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enchilada sauce |
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1 |
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medium onion, chopped |
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1 4 oz. can |
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chopped green chiles |
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2 cloves |
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garlic, minced |
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2 c. |
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water |
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1 14.5 oz. can |
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chicken broth |
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1 tsp. |
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cumin |
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1 tsp. |
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chili powder |
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1 tsp. |
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salt |
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1/4 tsp. |
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black pepper |
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1 |
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bay leaf |
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1 10 oz. pkg. |
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frozen corn |
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1 T. |
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chopped cilantro |
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tortilla strips |
| Directions: |
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Put all ingredients in slow cooker, cover, and cook on low 6-8 hrs. or high 3-4 hrs. Remove bay leaf before serving. Sprinkle tortilla strips on top of each serving.
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