lb cooked chicken, shredded or cubed
1-15 oz can diced tomatoes or tomato sauce (whichever you prefer)
1 med onion, chopped
1-4 oz can green chiles
2 cloves garlic, minced
1 cup water
1-14.5 oz can chicken broth
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp black pepper
1 bay leaf
1 can sweet corn
1 Tbsp fresh cilantro, chopped
7 corn tortillas
EVOO (extra virgin olive oil)
Combine all ingredients in a crock pot except the tortillas and oil and cook on high for 3-4 hours.
Brush the tortillas lightly with oil, cut into strips, and salt. Bake in the oven on 400 degrees F for 7-10 min or until golden brown and crispy.
Garnish soup with shredded cheese, tortilla strips, and sour cream (optional).
