Chicken Tortilla Soup

(Thanks to Beth Lattime)

For a 3 quart crock pot
1.5 lb chicken, cooked and shredded (I usually cook 3 boneless, skinless breasts in the oven for 40 mins. and then throw them in the crock pot…it’ll shred on its own after awhile).
1 10 oz can of enchilada sauce (in the Mexican food section)
1 14oz can of diced tomatoes (plain or garlic is good)
1 4oz can of green chilies (in the Mexican food section)
1 Medium onion, chopped
2 Cloves of minced garlic
2 14 oz can of chicken broth
½ teaspoon of cumin
1 teaspoon of chili powder
1 teaspoon of salt
¼ teaspoon of black pepper
1 10 oz bag of frozen white corn
1 tablespoon of cilantro
Sprinkle oregano, parsley and red pepper to taste.

Throw everything in the crock pot and cook on low for 6-8 hours or on high for 3-4 hours. Good to freeze for later.

Tips for toppings:
Shredded parmesan or cheddar, sour cream, diced green onion. Brush veggie oil on tortilla chips and bake them in the oven for 5 mins. So they don’t get soggy in the soup! I like Fresh Gourmet Tortilla Strips, Santa Fe Style (by the croutons).