Slow-Cooker Chicken Enchilada Tortilla Soup

• 1 lb. chicken, cooked Whole Foods 1 lb For $3.99 thru 02/09
• 1 can (15 oz.) whole peeled tomatoes
• 1 can (10 oz.) enchilada sauce (mild red sauce)
• 1 can (4 oz.) chopped green chili peppers
• 1 tsp. garlic powder
• 2 cups water
• 2 cups chicken broth
• 1 tsp. cumin
• 1 tsp. chili powder
• 1 tsp. salt
• 1/4 tsp. black pepper
• 1/4 tsp. dried basil leaves
• 1 pkg. (10 oz.) frozen corn
• 1 Tbsp. chopped fresh cilantro
• 1 cup KRAFT Mexican Style Finely Shredded Four Cheese
• 7 corn tortillas
• olive oil

1. PLACE all of the ingredients (besides the corn tortillas, olive oil, and cheese) into the slow cooker.
2. COOK on low for 6-8 hours.
3. AFTER the 6-8 hours take a potato masher and mash up the tomatoes.
4. This should also shred the chicken, but if you would like the pieces smaller you can shred the chicken inside the crock pot.
5. PREHEAT the oven to 350F.
6. Rub olive oil on both sides of the corn tortillas (add salt if desired) and cut into thin strips.
7. Place on a baking sheet for about 10 minutes.

chicken, tomatoes, enchilada sauce, green chili peppers, garlic powder, water, chicken broth, cumin, chili powder, salt, black pepper, basil, corn, fresh cilantro, four cheese, corn tortillas, olive oil

Taken from www.kraftrecipes.com/recipes/slow-cooker-chicken-enchilada-tortilla-soup-161954.aspx (may not work)