Ingredients
8
8 servings
- •1 pound shredded, cooked chicken
- •1 (15 ounce) can whole peeled tomatoes, mashed
- •1 (10 ounce) can enchilada sauce
- •1 (4 ounce) can chopped green chile peppers
- •1 medium onion, chopped
- •2 cloves garlic, minced
- •2 cups water
- •1 (14.5 ounce) can chicken broth
- •1 teaspoon cumin
- •1 teaspoon chili powder
- •1 teaspoon salt
- •0.25 teaspoon black pepper
- •1 bay leaf
- •1 (10 ounce) package frozen corn
- •1 tablespoon chopped cilantro
- •7 corn tortillas
- •2 tablespoons vegetable oil, or as needed
Instructions
- 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.
Nutritional Facts
Per 8 servings
- Calories: 262
- Carbohydrate: 25g
- Fat: 11g
- Fiber: 4g
- Protein: 18g
- Sugar: 4g
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