{Recipe of the Week}

Chicken Tortilla Soup(crock pot recipe)
1 1/2 lbs. boneless, skinless chicken, cooked and shredded.(It can cook with the other ingredients if you don't want to cook it before separately. Just cube it first )
1 can (15oz) whole tomatoes
1 can (10oz) enchilada sauce
1 medium onion, chopped
1 can (4oz) chopped green chilies
1 clove garlic, minced
2 C. water
1 can (14 1/2 oz) chicken broth
1 tsp. cumin
1 tsp. chili powder
1 tsp salt
1/4 tsp. clack pepper
1 bay leaf
1 pkg.(10oz) frozen corn ( you can use canned if you want)
1 T. dried chopped cilantro
6 corn tortillas
2 T. vegetable oil
grated Parmesan cheese to garnish

Combine first 15 ingredients. Cover and cook on Low 6-8 hours or High 3-4 hours. Preheat oven and lightly brush both sides of tortillas with oil. Cut tortillas into strips. Spread onto baking sheet and bake, turning occasionally, for 5-10 minutes. Sprinkle strips and cheese over soup. Serves 6-8

Recipe courtesy Sandy Cane

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