Yum....mexican! This is a recipe you should not pass up. It was good, but not to spicy. Even Isabel (2 years) ate some. I just bought the pre-fried tortilla strips. You can also top the soup with some avocado, for some creamy goodness!
Serves 8
1 pound shredded, cooked chicken (ok, so I forgot to pull the chicken again. 2 frozen breast went into the crockpot)
1 (15 ounce) can diced tomatoes
1 (10 ounce) can green enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
1 cup water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas (optional)
vegetable oil (optional)
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. 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.
Preheat 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 preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.
Note- if chicken is frozen, pull out chicken about 1/2 hour before serving & shred it. Place chicken back into pot until ready to serve.
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