Ingredients
1 lb. shredded, cooked chicken
1 (15 oz) can whole peeled tomatoes, mashed
1 (10 oz) can enchilada sauce
i med. onion, chopped
1 (4 oz) can chopped green chili peppers
2 cloves garlic, minced
2 cups 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 TBS chopped cilantro
7 corn tortillas
vegetable oil
Preparation
Place all ingredients through garlic in a slow cooker. Pour in water and chicken broth, and add rest of ingredients. Cover and cook on low setting for 6-8 hours or on high setting 3-4 hours. Preheat oven to 400F. Lightly brush both sides of tortillas with oil. Cut into strips, then spread on baking sheet. Bake until crisp, about 10-15 min. To serve, sprinkle over soup.
