Slow Cooker Chicken Tortilla Soup
1 pound frozen boneless, skinless chicken breasts
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt, or to taste
1/4 teaspoon black pepper
1 10-ounce package frozen corn
1 4-ounce can chopped green chiles
1 medium onion, chopped
2 cloves garlic, minced
1 bay leaf
1 15-ounce can whole peeled tomatoes, mashed
1 10-ounce can enchilada sauce
1 14.5-ounce can low-sodium chicken broth
2 cups water
8 corn tortillas
Place frozen chicken breasts in slow cooker. Season with cumin, chili powder, salt, and pepper. Add corn, chiles, onion, garlic, and bay leaf. Pour in tomatoes, enchilada sauce, chicken broth, and water. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Remove chicken breasts to cutting board. Shred using two forks and return to soup.
Preheat oven to 400 degrees F. Lightly brush both sides of tortillas with oil. Cut into strips and spread on a large baking sheet. Bake 10 to 15 minutes, until crisp. Serve sprinkled over soup along with other garnishes such as diced avocado, shredded cheese, sliced green onions, and chopped cilantro.
Makes 8 servings.
Here's the best tip for using a slow cooker, especially if you are rushed in the mornings. Place all the ingredients in the slow cooker removable stoneware and refrigerate overnight. In the morning, place the stoneware in the slow cooker base and start. Add an extra hour to the cooking time.