Slow-Cooker Chicken Tortilla Soup

Slow-Cooker Chicken Tortilla Soup

Slow Cooker Chicken Ingredients

* 1 pound destroyed, cooked chicken

* 1 (15 ounce) can entire stripped tomatoes, pounded

* 1 (10 ounce) might enchilada at any point sauce

* 1 medium onion, cleaved

* 1 (4 ounce) can cleaved green chile peppers

* 2 cloves garlic, minced

* 2 cups water

* 1 (14.5 ounce) can chicken stock

* 1 teaspoon cumin

* 1 teaspoon stew powder

* 1 teaspoon salt

* 1/4 teaspoon dark pepper

* 1 cove leaf

* 1 (10 ounce) bundle frozen corn

* 1 tablespoon slashed cilantro

* 7 corn tortillas

* vegetable oil

Slow Cooker Chicken Instructions

1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a sluggish cooker. Pour in water and chicken stock, and season with cumin, stew powder, salt, pepper, and sound leaf. Mix 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 broiler to 400 degrees F (200 degrees C).

3. Softly brush the two sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.

4. Prepare in preheated stove until fresh, around 10 to 15 minutes. To serve, sprinkle tortilla strips over soup. Partake in the chicken soup !

Slow-Cooker Chicken Tortilla Soup VIDEO