Slow Cooker Chicken Tortilla Soup

I'm not a big fan of Enchilada-y things. And I don't really care for corn either. I'm not sure why. I like Mexican food and I love the chicken enchiladas (w/green sauce) that I make but I'm not a fan of the red sauce enchiladas. So when a friend of mine shared this recipe, I was not convinced even though all of our friends raved about it. It just did not sound yummy to me.

But one lazy night, when I was feeling desperate for a fast, easy meal and I had all the ingredients I decided to give it a whirl and boy am I glad I did. It was a huge hit and I have people knocking on my door waiting for a bowl when they hear it's a-cooking. Yummmmmm-y!

I definitely recommend everyone give it a try. It was so fast, so easy (perfect when you have kids!) and cheap. That's right, I said it, CHEAP! Three of my favorite things when cooking.

Pardon the picture, I'm too lazy to pull out my Nikon and I used my iPhone.

Slow Cooker Chicken Tortilla Soup

compliments of All Recipes

Ingredients:

1 lb. shredded, cooked chicken (I use that yummy Rotisserie chicken from Costco)

1 (15 oz.) can diced tomatoes

1 (10 oz.) can enchilada sauce

2 cups water

1 tsp cumin

1 tsp salt

frozen corn (add as much as desired. I add lots!)

1 med onion, chopped

1 (4 oz.) can green chiles (I've substituted with jalapenos before for more of a kick. Just as yummy!)

2 cloves minced garlic

1 (14.5 oz) can chicken broth

1 tsp chili powder

1/4 tsp black powder

1 tbsp chopped cilantro (I add as much as I desire, which is usually at least half the bunch!)

veg oil

7 corn tortillas (or as many as your little heart desires)

sour cream

avocado to garnish

Directions:

Place chicken, tomatoes, enchilada sauce, onion, green chiles and garlic into crock pot. (When in a pinch, using a plain ol' pot on the stove is perfectly fine!) Pour in water and chicken broth and season with cumin, chili powder, salt and pepper. Stir in corn and cilantro. Cover and cook on low for 6-8 hours or on high for 3-4 hours.

Preheat oven to 400F degrees. Strip corn tortillas into strips or triangles. Lightly brush both sides of tortilla strips with oil. Bake in preheated oven until crisp, 10-15 minutes.

Although the original recipe doesn't call for it, I add sour cream to make thicken the soup a bit and serve with homemade tortilla chips and garnish with avocado. Some in the family like to add rice as well but I like it as it. :)

Enjoy!