Chicken Tortilla Crockpot Soup

Ingredients:

• 1 pound shredded, cooked chicken
• 1 (15 ounce) can whole peeled tomatoes, mashed
• 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 (15 ounce) can black beans, rinsed
• 1 tablespoon chopped cilantro
• 7 corn tortillas
• Vegetable oil

Directions:

1. Place shredded, cooked chicken, mashed whole peeled tomatoes, enchilada sauce, chopped onion, chopped green chile peppers, and minced garlic into a slow cooker.
2. Pour in water and chicken broth, and season with cumin, chili powder, salt, black pepper, and bay leaf. Stir in frozen corn, rinsed black beans, and chopped cilantro.
3. Cover the slow cooker and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
4. Preheat oven to 400 degrees F (200 degrees C).
5. Lightly brush both sides of corn tortillas with vegetable oil. Cut tortillas into strips, then spread on a baking sheet.
6. Bake in the preheated oven until crisp, about 10 to 15 minutes.
7. To serve, sprinkle tortilla strips over the soup.

Enjoy the comforting flavors of this Mexican-inspired Chicken Tortilla Crockpot Soup with crispy tortilla strips on top