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| 1-1/2 | pounds | skinless boneless chicken, cooked and shredded | ||
| 1 | 15-ounce can | whole tomatoes | ||
| 1 | 10-ounce can | enchilada sauce | ||
| 1 | medium | onion, chopped | ||
| 1 | 4-ounce can | chopped green chiles | ||
| 6 | garlic cloves, minced | |||
| 2 | cups | water | ||
| 1 | 14-1/2 ounce can | chicken broth | ||
| 1 | tablespoon (each) | cumin and chile powder | ||
| 1 | teaspoon | salt | ||
| 1/4 | teaspoon | ground black pepper | ||
| 2 | |
|
bay leaves | |
| 1 | 16 ounce | package frozen corn | ||
| 12 | corn tortillas | |||
| 2 | tablespoons | olive oil | ||
| 1 | bunch | chopped cilantro | ||
| Optional | freshly grated parmesan, for garnish | |||
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| In an electric slow cooker, combine chicken, tomatoes,
enchilada sauce, onion, green chiles, and garlic. Add water, broth, cumin, chile
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 tortillas with oil. Cut tortillas into 2-1/2 by 1/2 inch strips. Place on baking sheet. Bake turning occasionally until crisp 5-10 minutes. Sprinkle tortilla chips, cilantro, and parmesan over soup, when served. Makes 6-8 servings. Hint: To get easy cooked chicken... the day before, place a whole 3-4 pound chicken in a crock pot and cook 6-8 hours on low heat. No need to add water... Chicken falls off the bone. Refrigerate over night. |
