Crockpot Chicken Tortilla Soup

1 pound shredded, cooked chicken

1 – 15 ounce can whole peeled tomatoes

1 – 10 ounce can enchilada sauce

1 medium onion, chopped

1 – 4 ounce can chopped green chile peppers

2 cloves garlic, minced

2 cups of water

1 can chicken broth

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon salt and pepper

1 bay leaf

1 package of frozen corn

1 tablespoon chopped cilantro

vegetable oil

1 lime

1 avocado

8 corn torillas

Mash the tomatoes in a bowl.

Place chicken, mashed tomatoes, enchilada sauce, onion, green chiles, and garlic into the crockpot.

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.

When you get home preheat oven to 400 degrees. Lightly brush both sides of the corn tortillas with vegetable oil.

Now I put my corn tortillas in the oven whole and not cut into strips but if you would like to cut them into strips do so before you put them in the oven. Bake the corn tortillas for 10 – 15 minutes.

Time to plate.

Slice the avocado and lime. Add the avocado to the soup and top with corn tortilla chips. Here is the bowl:

And here is a close up of the soup:

Now there is your chicken tortilla soup made in the crockpot. Jen was very excited for me to get home and now I wonder if she was excited I was home or if she was ready to eat since I made her smell dinner cooking all day. Oh just wait until tomorrow

Happy Cooking!