Crock-Pot Chicken Tortilla Soup

from Crock-Pot Slow Cooker Cuisine (Rival 1995)- printed in the Houston Chronicle


1 1/2 pounds skinless boneless chicken, cooked and shredded

1 (15oz) can whole tomatoes

1 (10oz) can enchilada sauce

1 medium onion, chopped

1 (4oz) can chopped green chilies

1 garlic clove, minced

2 cups water

1 (14 1/2oz) can chicken broth


1 tsp each: cumin, chili powder, and salt

1/4 tsp ground black pepper

1 bay leaf

1 (10oz) package frozen corn

6 corn tortillas

2 tbsp vegetable oil

1 tbsp chopped cilantro

Freshly grated Parmesan cheese for garnish

In an electric slow cooker, combine chicken, tomatoes, enchilada sauce, onion, green chilies and garlic.  Add water, broth, cumin, chili powder, salt, pepper and bay leaf.  Stir in corn.  Cover and cook on low 6-8 hours or on high 3-4 hours. 

Preheat oven to 400 degrees.  Lightly brush both sides of tortilla with oil.  Cut tortillas into 2 1/2 -by- 1/2 inch strips.  Place on a baking sheet. Bake, turning occasionally, until crisp, 5-10 minutes.  Sprinkle tortilla strips, cilantro and Parmesan over soup.  Makes 6-8 servings.

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