Chicken Tortilla Soup

Serves: 8                                                                            

Prep time: 20 minutes

Cooking time: 5-6 hours on low, 3-3 ½ hours on high

INGREDIENTS:

One 28-ounce can diced tomatoes, with their juice

One 10-ounce can red or green enchilada sauce

2 medium-size yellow or white onions, chopped

One 4-ounce can chopped green chilies, drained                         

1 clove garlic, minced

3 tbsp chopped fresh cilantro

2 cups water

One 4.5 ounce can chicken or vegetable broth

1 tsp ground cumin

1 tsp chili powder

½ tsp salt

A few grinds of black pepper

1 bay leaf

¼ tsp dried oregano

1 ½ lbs boneless, skinless chicken breasts, cooked through in gently simmering water, drained and shredded

One 10-ounce can Mexican corn, drained

8 yellow or white corn tortillas

3 tbsp olive oil

For serving:

Freshly shredded sharp cheddar cheese, such as longhorn

Sour cream

Avocado

Fresh cilantro 

DIRECTIONS:

Combine the tomatoes, enchilada sauce, onions, chilies, garlic, cilantro, water, broth, cumin, chili powder, salt, pepper, bay leaf and oregano in the slow cooker.   Cover and cook on low for 5-6 hours or on high for 2-2 ½ hours.

Add shredded chicken and corn, cover, and continue to cook on low for another hour.  Discard the bay leaf.  

Meanwhile, preheat the oven to 400 degrees.  Lightly brush both sides of each tortilla with some of the oil.  With a knife, cut the tortillas into 2 ½ x 1-inch strips.  Spread out the tortilla strips on a parchment paper-lined baking sheet.  Bake until crisp but not browned, turning once halfway through backing, 8 to 12 minutes. 

To serve, ladle the soup into bowls.  Sprinkle each serving with tortilla strips and grated cheese.  Top with a tablespoon of sour cream or crema Mexicana, then with a few slices of avocado and cilantro sprigs.  Serve immediately.