1. In slow cooker combine chicken, whole tomatoes, enchilada sauce, green chilies, onion, and garlic clove. 2. Add water, chicken broth, cumin, chili powder, salt, black pepper, and bay leaf. 3. Sir in corn and cilantro. 4. Cover and cook on Low for 6-8 hours or on High for 3-4 hours. 5. Remove and discard bay leaf. 6. Preheat oven to 400°F. 7. Lightly brush both sides of 6 corn tortillas with canola, olive, or other vegetable oil. 8. Using kitchen scissors or knife, cut tortillas into 2 1/2 x 1/2-inch strips. 9. Spread tortilla strips onto baking sheet. 10. Bake, turning occasionally, for 5-10 minute or until crisp. 11. Put soup servings into bowls. 12. Sprinkle tortilla strips and grated Parmesan cheese over soup servings. 13. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
