Chicken Tortilla Soup

Prep Time: 30 Minutes
Cook Time: 8 Hours
Ready In: 8 Hours 30 Minutes
Servings: 8

"A quick, no-fuss version of chicken tortilla soup!. Then garnish with baked corn tortilla strips!"

INGREDIENTS:
4 chicken thighs, shredded, cooked
1 (15 ounce) can Rotel Tomatoes
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
1 carton Chicken Broth
1 teaspoon cumin
1 teaspoon chili powder 1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn or canned corn w/liquid
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil

DIRECTIONS:
1. Place chicken, tomatoes, onion, green chiles, and garlic into a slow cooker or large pot. Pour in chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours for a Slow Cooker. For a large pot, combine and cook med. heat for ~2 hours.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.