Slow-Cooker Chicken Tortilla Soup
This crockpot tortilla soup tastes better than anything you can get at a restaurant. It's healthy, too! Don't let the long list of ingredients fool you. All you do is dump everything into the slow cooker and walk away. Garnish with grated Cheddar, avocados, and a splash of fresh lime juice.
shredded, cooked chicken
1
pound
whole peeled tomatoes, mashed
1
(15 ounce) can
enchilada sauce
1
(10 ounce) can
chopped green chile peppers
1
(4 ounce) can
onion, chopped
1
medium
garlic, minced
2
cloves
water
2
cups
chicken broth
1
(14.5 ounce) can
cumin
1
teaspoon
chili powder
1
teaspoon
salt
1
teaspoon
black pepper
¼
teaspoon
bay leaf
1
frozen corn
1
(10 ounce) package
chopped cilantro
1
tablespoon
corn tortillas
7
vegetable oil, or as needed
2
tablespoons
 Gather all ingredients.
  Place chicken, tomatoes, enchilada sauce, green chiles, onion, and garlic into a slow cooker.
  Pour in water and chicken broth; 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.
  When the soup is almost finished, preheat the 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 the preheated oven until crisp, 10 to 15 minutes.
  Sprinkle tortilla strips over soup before serving.
