Place chicken tomatoes enchilada sauce onion and garlic in slow cooker, pour in water and chicken broth and seasonings, stir in corn and cilantro cover and cook on low for 6-8 hrs or high 3-4 hrs
preheat oven to 400 degrees - lightly brush tortillas with oil, cut into strips and spread on baking sheet bake in preheated oven until crisp, about 10-15 min, sprinkle strips over soup
Calories per serving (8 servings total) 178 (basing on 1 C serving size)
8 servings (whole pot) is 1,427 Calories
Originally Submitted
9/25/2013
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You can add this Slow Cooker Chicken Tortilla Soup recipe to your own private DesktopCookbook.
