Chicken Tortilla Crockpot Soup

• 1 pound Shredded Cooked Chicken
• 1 can Whole Peeled Tomatoes Mashed
• 1 can 1 can enchilada sauce
• 1 piece 1 Medium Onion
• 1 can 1 Can Chopped Green Chile Peppers
• 2 cloves Garlic
• 2 cups 2 Cups Water
• 14.5 ounces 1 can chicken broth
• 1 teaspoon Cumin
• 1 teaspoon Chili Powder
• 1 teaspoon Salt
• 1 piece Bay Leaf
• 10 ounces Frozen Corn
• 1 can Black Beans
• 1 tablespoon Cilantro
• 7 pieces 7 Corn tortillas
• 1 Vegetable Oil

1. Place chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn, beans, 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. 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.

chicken, tomatoes mashed, enchilada sauce, onion, green chile peppers, garlic, water, chicken broth, cumin, chili powder, salt, bay leaf, corn, black beans, cilantro, corn tortillas, vegetable oil

Taken from www.epicurious.com/recipes/member/views/chicken-tortilla-crockpot-soup-56b8d79e354d52d67fbd8b7a (may not work)