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Slow-Cooker Chicken Enchilada Tortilla Soup

Slow-Cooker Chicken Enchilada Tortilla Soup recipe
Recipe and Image by Blogger, Felicia Carter of www.gograhamgo.com
time
prep:
10 min
total:
8 hr 10 min
servings
total:
10-12 servings

What You Need

1
lb.  chicken, cooked
1
can  (15 oz.) whole peeled tomatoes
1
can  (10 oz.) enchilada sauce (mild red sauce)
1
can  (4 oz.) chopped green chili peppers
1
tsp.  garlic powder
2
cups  water
2
cups  chicken broth
1
tsp.  cumin
1
tsp.  chili powder
1
tsp.  salt
1/4
tsp.  black pepper
1/4
tsp.  dried basil leaves
1
pkg.  (10 oz.) frozen corn
1
Tbsp.  chopped fresh cilantro
1
cup  KRAFT Mexican Style Finely Shredded Four Cheese
7
 corn tortillas
 Olive oil

Make It

PLACE all of the ingredients (besides the corn tortillas, olive oil, and cheese) into the slow cooker.

COOK on low for 6-8 hours.

AFTER the 6-8 hours take a potato masher and mash up the tomatoes. This should also shred the chicken, but if you would like the pieces smaller you can shred the chicken inside the crock pot.

PREHEAT the oven to 350°F. Rub olive oil on both sides of the corn tortillas (add salt if desired) and cut into thin strips. Place on a baking sheet for about 10 minutes.

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