Valentine Cast

Prep Time:  15 min
Cook Time: 6-8 hours on low, 3-4 hours on high

Servings: 8

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 tablespoon chopped cilantro
• 7 corn tortillas (optional)
• Vegetable oil (optional)

Directions:

1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker.
2. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro.
3. (Can skip the following steps if using premade strips or tortilla chips)
4. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
5. Preheat oven to 400 degrees F (200 degrees C).
6. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
7. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Notes:

You can sub out the tortilla strips for regular tortilla chips.