Chicken Tortilla Soup

Chicken Tortilla Soup

Ingredients:
· 1 pound chicken, boneless and skinless, cut into bite-size pieces
· 1 (15 ounce) can whole tomatoes, mashed
· 1 (10 ounce) can enchilada sauce
· 1 medium onion, chopped
· 2 chili peppers, chopped
· 3 cloves garlic, minced
· 2 cups water
· 2 cups low-sodium chicken broth
· 1 (10 ounce) package frozen corn
· 2 teaspoons cumin
· 2 teaspoons chili powder
· 1/2 teaspoon salt
· 1/2 teaspoon freshly ground black pepper
· 1 bay leaf
· 1 tablespoon fresh cilantro, chopped
· 8 corn tortillas

Directions:
1 Place chicken, tomatoes, enchilada sauce, onion, pepper, and garlic into slow
cooker. Add in water, chicken broth and corn. Season with cumin, chili powder, salt,
pepper, bay leaf, and cilantro.
2 Cover and cook on low for 7-8 hours or high for 3-4 hours.
3 Cut tortillas into strips. Place on baking sheet and cook in preheated 400 degree F
oven for about 10 minutes until crisp.
4 Serve soup with tortilla strips sprinkled on top.
Note: May also be topped with fresh avocado slices, shredded cheese, or fresh cilantro.