slow-cooker chicken tortilla soup.

this super easy soup is delicious... and good for you, too!

ingredients:
1 lb shredded, cooked chicken {i used 2 12 oz cans of chicken}
1 {15 oz} can whole peeled tomatoes, mashed
1 {10 oz} can enchilada sauce
1 medium onion, chopped
1 {4 oz} can chopped green chile peppers
2 cloves garlic, minced
1 cup water
1 {14.5 oz} can chicken broth
1 tsp cumin
1 tsp chili powder
1/2 tsp salt
1/4 tsp black pepper
1 bay leaf
1 {10 oz} package frozen corn
1 tbsp chopped cilantro
7 corn tortillas
vegetable oil

directions:
place chicken, tomatoes, enchilada sauce, onion, green chiles, 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 setting for 6-8 hours or on high setting for 3-4 hours. {i cooked mine on high for 2 hours because my "slow" cooker cooks pretty quickly.}

preheat oven to 400 degrees. 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 10-15 minutes. to serve, sprinkle tortilla strips over soup. {i also topped with some cheddar cheese}.

notes: any can of tomatoes {crushed, whole, diced} will do. i pureed mine in the blender for my picky husband. i didn't add an entire onion {maybe about 1/4 cup total}. also, i added only a shake or two of chili powder because i used a can of medium enchilada sauce. i didn't want it TOO spicy.