Slow-Cooker Chicken Tortilla Soup

• Yields: 8 servings
• INGREDIENTS:
• 1 pound boneless chicken breasts (I used frozen chicken, you could also use boneless thighs)
• 1 (15 ounce) can diced tomatoes (I used Rotel)
• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chile peppers (you don't need this if you use Rotel)
• 2 cloves garlic, minced
• 2 (14.5 ounce) cans 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
• 2-3 tablespoons chopped cilantro
• 7 corn tortillas
• vegetable oil

1. DIRECTIONS:
2. 1. Place all ingrediants except cilantro, tortillas and vegetable oil in slow cooker. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Shred chicken with two forks and stir in cilantro before serving.
3. 2. Preheat oven to 400 degrees F (200 degrees C).
4. 3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
5. 4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

ingredients, chicken breasts, tomatoes, enchilada sauce, onion, green chile peppers, garlic, chicken broth, cumin, chili powder, salt, black pepper, bay leaf, corn, cilantro, corn tortillas, vegetable oil

Taken from www.epicurious.com/recipes/member/views/slow-cooker-chicken-tortilla-soup-50055530 (may not work)