Crockpot Chicken Tortilla Soup

Two months ago today my life was consumed with busy mom stuff.  What should I make for dinner tonight?  How many  places do I have to go tonight?   Then on the evening of January 10th we got the phone call that turned our world upside down and in a single instant our priorities shifted in a big way.     After 51 nights in the hospital with my son (and many more to go), I certainly haven't done much in the way of cooking or experimenting with recipes lately, but then I remembered that I do have a bunch of recipes I'd made and hadn't blogged about yet.  I'm taking advantage of a quiet moment tonight and posting about one of those stand-out recipes from BL (Before Leukemia).    

It's been a while since I made this slow cooker meal, but I remember it being super easy--a dump it and forget it type of meal!   I also remember us all enjoying it and thinking that I would definitely make it again.   
Thank you to friends and family who've been taking care of the blog in my absence!    Hopefully you'll see me pop in from time-to-time with some more of these forgotten recipes. :)
Enjoy! 

Adapted from:  All Recipes

Click here for printable recipe. 

Posted by Lara. 

The ingredients: 

(oops!  The black beans didn't make it into the picture) 

1 pound raw chicken breasts, cubed
1 (15 ounce) can diced tomatoes
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 (14.5 ounce each) cans chicken broth
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/4 tsp. black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 can (15-ounce) black beans, drained
1 Tbs. chopped cilantro
7 corn tortillas
vegetable oil

Directions: 
For soup:  Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in chicken broth,  cumin, chili powder, salt, pepper, and bay leaf. Stir in corn, black beans, and cilantro.

Cover, and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.  Serve hot with sour cream, grated cheddar cheese, and tortilla strips. 

For tortilla strips:  Preheat oven to 400 degrees.  Lightly brush both sides of corn tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.

Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Enjoy!

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