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:
- Place shredded, cooked chicken, mashed whole peeled tomatoes, enchilada sauce, chopped onion, chopped green chile peppers, and minced garlic into a slow cooker.
- 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.
- Cover the slow cooker and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
- Preheat oven to 400 degrees F (200 degrees C).
- Lightly brush both sides of corn tortillas with vegetable oil. Cut tortillas into strips, then spread on a baking sheet.
- Bake in the preheated oven until crisp, about 10 to 15 minutes.
- 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