Slow Cooker Chicken Tortilla Soup

Submitted by Karla Kelsch


1 pound (aprox) Whole Frozen Chicken Breasts
2 Cans of Diced Tomatoes (or 4 fresh tomatoes)
1 (10 ounce) Can of Enchilada Sauce
1 Can Black Beans
1 Medium Onion, chopped
1 (4 ounce) Can of Chopped Green Chile Peppers
2 Cloves Garlic, Minced
2 Cups Water
1 (14.5 ounce) Can Chicken Broth
1 Teaspoon Cumin
1 Teaspoon Chili Powder
1 Teaspoon Salt
1/4 Teaspoon Black Pepper
1 Bay Leaf
1 (10 ounce) Package Frozen Corn
1 Tablespoon Chopped Cilantro

7 Corn Tortillas
Vegetable Oil

1. Place all the ingredients into a slow cooker (except for the tortillas and vegetable oil). Stir Well. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Shred chicken with two forks a little bit before you serve it.

2. Preheat oven to 400 degrees F (200 degrees C).

3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.

4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup. (This are optional...if you feel like being lazy -like I do sometimes- just serve it with corn chips!)

5. I like to serve the soup with sour cream and cheese sprinkled on top!