Slow-Cooker Chicken Tortilla Soup

I posted this recipe on the magnolia blog but not all of you are tuned into both so thought I would add it here too. Enjoy! 8 hours? really? I do not believe 8 hours are critical for this recipe. Slow-Cooker Chicken Tortilla Soup

Prep Time: 30 Minutes Cook Time: 8 Hours Ready In: 8 Hours 30 Minutes Servings: 8

"A quick, no-fuss version of chicken tortilla soup! All you do is put everything into the slow cooker, and turn it on. Then garnish with baked corn tortilla strips!"

INGREDIENTS:

1 pound shredded, cooked chicken 1 (15 ounce) can whole peeled tomatoes, mashed 1 (10 ounce) can enchilada sauce 1 medium onion, chopped 1 (4 ounce) can 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

DIRECTIONS:

1.	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.
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.