- 1 lb cooked chicken, shredded
- 1 15-ounce can diced tomatoes
- 1 10-ounce can enchilada sauce
- 1 medium onion, chopped
- 1 4-ounce can chopped green chile peppers
- 1 15-ounce can black beans
- 2 cloves garlic, minced
- 2 cups water
- 1 14.5-ounce can chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
- 1/4 tsp black pepper
- 1 bay leaf
- 1 cup frozen corn
- 1 tbsp chopped cilantro
- 7 corn tortillas
- 1-2 tbsp vegetable oil
Place chicken tomatoes, enchilada sauce, onion, green chiles, black beens, and garlic into slow cooker. Pour in water and chicken broth, then season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Preheat oven to 400 degrees. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on baking sheet. Bake 10-15 minutes until crisp.
To serve, scoop soup into bowls and sprinkle tortilla strips over soup.
8 servings
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Adapted from a recipes on AllRecipes.com (https://www.allrecipes.com/).