1 lb of cooked chicken, shredded
1 - 15oz can of diced tomatoes
1 - 10 oz jar of enchilada sauce
1 medium onion, chopped
1 - 4oz can of chopped green chili peppers
2 cloves of minced garlic
2 cups of water
1 -14.5 oz can of chicken broth
1 tsp of cumin
1 tsp of chili powder
1/4 tsp of black pepper
1 bay leaf
1 - 10 oz package of frozen corn
1/2 can of drained and rinsed kidney beans
1-2 flour tortillas
2 tablespoons of vegetable oil
When ready to serve, sprinkle 1-2 Tablespoons of cheese on bowl of soup
1 package of shredded cheese - your choice
Add all of the soup ingredients, except cheese, to crock pot and cook for 6-8 hours on a low or 3-4 hours on high. Preheat oven to 400 degrees.
Place on baking sheet and cut tortilla strips with pizza cutter.
When ready to serve, sprinkle 1-2 Tablespoons of cheese on bowl of soup. Top with Tortilla strips.