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Ingredients
1 Pound chicken, cooked & shredded
1 (15 oz) Can whole peeled tomatoes, mashed
1 (10 oz) Can enchilada sauce
1 Medium onion, chopped
1 (4 oz) Can chopped green chile peppers
2 Garlic cloves, minced
2 Cups water
1 (14 1/2 oz) Can chicken broth
1 Teaspoon cumin
1 Teaspoon chili powder
1 Teaspoon salt
1/4 Teaspoon black pepper
1 Bay leaf
1 (10 oz) Package frozen corn
1 Tablespoon chopped cilantro
7 Corn tortillas
Vegetable oil
Instructions
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a crockpot. 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 for 6 to 8 hours or on HIGH for 3 to 4 hours.
Preheat oven to 400�F.
Lightly brush both sides of tortillas with oil. Cut tortillas into strips then spread on a baking sheet. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.