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Slow Cooked Chicken Tortilla Soup

Mark & Shelley
  • 250 minutes
  • Serves 10

INGREDIENTS

1 lb.

shredded, cooked chicken

1 10 oz. can

enchilada sauce

1 4 oz. can

chopped green chili peppers

1 14.5 oz. can

Chicken broth

1 tsp.

Chili powder

1/4 tsp.

black pepper

1 10 oz. pkg.

Frozen corn

7 pkg.s

corn tortillas

1 15 oz. can

whole peeled tomatoes, mashed

1 medium

onion, chopped

2 cloves

garlic, minced

2 c.s

water

1 tsp.

cumin

1 tsp.

salt

1 1

bay leaf

1 tbsp.

chopped cilantro