Chicken Tortilla Soup

Equipment

• Crock-Pot

Ingredients

• 1½ lbs. skinless boneless chicken, cooked and shredded
• 1 (15 oz.) can whole tomatoes
• 1 (10 oz.) can enchilada sauce
• 1 medium onion, chopped
• 1 (4 oz.) can chopped green chilies
• 1 garlic clove, minced
• 2 cups water
• 1 (14½ oz.) can chicken broth
• 2 pkg. taco seasoning mix
• 1 tsp. each: ground cumin, chili powder, and salt
• ¼ tsp. ground black pepper
• 1 bay leaf
• 1 (10 oz.) pkg. frozen corn
• 1 tbsp. dried chopped cilantro
• 6 corn tortillas
• 2 tbsp. vegetable oil
• Parmesan cheese, freshly grated, for garnish

Directions

In Crock-Pot, combine chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic. Add water, broth, taco seasoning, cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on low for 6 to 8 hrs. or on high for 3 to 4 hrs.

Preheat oven to 400°. Lightly brush both sides of tortillas with oil. Cut tortillas into 2½ x ½ in. strips. Spread onto a baking sheet. Bake, turning occasionally, until crisp, 5 to 10 min. Sprinkle tortilla strips and grated Parmesan cheese over soup. Makes 6 to 8 servings.