Ingredients
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1 pound shredded, cooked chicken
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1 (15 ounce) can whole peeled tomatoes, mashed
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1 (10 ounce) can enchilada sauce
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1 (4 ounce) can chopped green chile peppers
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1 medium onion, chopped
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2 cloves garlic, minced
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2 cups water
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1 (14.5 ounce) can chicken broth
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1 teaspoon cumin
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1 teaspoon chili powder
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1 teaspoon salt
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¼ teaspoon black pepper
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1 bay leaf
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1 (10 ounce) package frozen corn
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1 tablespoon chopped cilantro
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7 corn tortillas
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2 tablespoons vegetable oil, or as needed
Directions
- 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.
