1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can 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
1 tablespoon chopped cilantro
7 corn tortillas
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and 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. Preheat oven to 400 degrees F (200 degrees C).
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.
We are Sue and Melanie and the owners of Feathered Nest (914 S. 3rd Street) in Renton, Washington. Feathered Nest is an eclectic mix of vintage and new items. We became friends several years ago when Melanie was partners with another person at another shop here in town. I was working part time in yet another shop and Melanie and her partner asked if I would be willing to work for them while they were on vacation. I agreed and started working in their shop more regularly. As time went on I was asked to become a partner in their shop. We all worked for over 5 years and finally Melanie and I decided we would like to branch off and open our own business. With alot of planning and sleepness nights we finally opened in November of 2006. If you are in town, stop by and say hello or visit our website at http://www.featherednestinteriors.com We look forward to hearing from you!