Slow-Cooker Chicken Tortilla Soup

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   DIRECTIONS

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   1. Place chicken, tomatoes, enchilada sauce, onion, Rotel, and garlic into a slow cooker.

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   2. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf.

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   3. Stir in corn and cilantro.

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   4. Cover, and cook on Low setting for 10 to 12 hours or on High setting for 6 to 8 hours.

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   5. Before serving, remove the chicken and shred it with two forks and return it to the soup.

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   5. To serve, crush up tortilla chips over soup.

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   Variation:

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   Some people rather cook their chicken before putting it into the crock pot, so that they can cut it into cubes.

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    You can use green enchilada sauce instead of red. It's really a matter of preference. If you are using the green sauce, you can skip the chili powder.

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    I also used canned whole kernel corn once, but put it in at toward the end of cooking so the corn wouldn't be too mushy--it worked fine.

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    Also, you can make your own tortilla strips, but it's really just a matter of preference and ease. I prefer to use store bought chips.

* Per serving · 4 servings · Values may vary.

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