Ingredients

Yields: 8 servings

INGREDIENTS:

1 pound boneless chicken breasts (I used frozen chicken, you could also use boneless thighs)

1 (15 ounce) can diced tomatoes (I used Rotel)

1 (10 ounce) can enchilada sauce

1 medium onion, chopped

1 (4 ounce) can chopped green chile peppers (you don’t need this if you use Rotel)

2 cloves garlic, minced

2 (14.5 ounce) cans chicken broth

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon salt

1/4 teaspoon black pepper

1 bay leaf

1 (10 ounce) package frozen corn

2-3 tablespoons chopped cilantro

7 corn tortillas

vegetable oil

Preparation

DIRECTIONS:

  1. Place all ingrediants except cilantro, tortillas and vegetable oil in slow cooker. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Shred chicken with two forks and stir in cilantro before serving.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
  4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.