I love allrecipes.com...don't you? I have some leftover chicken from the other night so I went on a hunt to find out what I coud make with what I have on hand...so there are a few substituitions, but I am sure it will turn out great...I can't wait for 6:00!
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed (I used 15 oz can of petite cut)
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas (I used bagged tortilla chips)
Avocado & Shredded Mexican Blend Cheese
1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, 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 and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
2. Preheat oven to 400 degrees F (200 degrees C).(Skipped steps 2-4)
3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
4. Bake in preheated oven until crisp, about 10 to 15 minutes.
To serve, sprinkle tortilla strips over soup (I am going to serve OVER Torilla strips and put avocado & cheese on top).