I seem to spend a lot of time looking for recipes that I can use my crock pot for that I actually like. I'm not really a big fan of most meats cooked in the crock pot, except for maybe barbecue. So I tend to go with soups and chilis in the crockpot. This recipe is extremely delicious, and one of my favorite soup recipes I've made. Even my husband, who is not a huge fan of soup, said it was great!
Ingredients:
1 lb shredded cooked chicken
1 (15 oz) can peeled whole tomatoes, mashed
1 (10 oz) can enchilada sauce
1 medium onion, chopped
1 (4 oz) can chopped green chiles
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) package frozen corn
1 Tbsp chopped cilantro
7 corn tortillas
vegetable oil
sour cream
cheese
Directions:
- Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. 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 setting for 6 to 8 hours or on High setting for 3 to 4 hours.
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
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