CHICKEN TORTILLA SOUP

Ingredients:
1 lb chicken, cooked & shredded
1 15 oz. can whole peeled tomatoes, mashed (I used diced tomatoes)
1 10 oz. can enchilada sauce
1 med. onion, chopped
1 4 oz. can chopped green chile peppers
2 cloves garlic, minced
2 C water
1 14.5 oz. can chicken broth
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp black pepper
1 bay leaf
1 10 oz. frozen corn
1 Tbsp chopped cilantro
7 corn tortillas
Vegetable oil

Directions:
Place chicken, tomatoes, enchilada sauce, onion, green chiles and garlic in crock pot. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on low setting for 6 to 8 hours or on high for 3 to 4 hours.

Tortilla Strips:
Preheat oven to 400 deg. Lightly brush both sides of tortillas with oil. Cut into strips then spread on baking sheet. Bake in preheated oven until crisp, about 10 to 15 minutes. Sprinkle tortilla strips over individual servings of soup.

Recipe shared by Julie Noonan. Our family loved it!