Slow-Cooker Chicken Tortilla Soup

OK so I totally admit it's still a little too hot outside to be making soup.  But some days, I just don't care about The Weather Rules.  This soup has all the ease I typically look for in a recipe.  Dump everything in a slow cooker. Turn on. Walk away.

And it's flavorlicious too??  Perfection!

There's a reason I was drawn to this particular recipe.  I am on a quest to find the Perfect Chicken Tortilla Soup.  There's a restaurant downtown that makes the BEST tortilla soup I've ever had.  And I haven't been able to duplicate it .....yet.

I'll be honest, this isn't a duplication of That Soup.  It's dang tasty though, so I share. :)

Slow Cooker Chicken Tortilla Soup
Recipe adapted from AllRecipes

2 (6oz) pkgs pre-cooked Southwestern seasoned chicken, chopped
1 (15oz) can petite diced tomatoes
1 (10oz) can enchilada sauce
1 medium onion, chopped
2 jalapenos, seeded and diced
2 cloves garlic, minced
2 cups water
1 3/4 cups low-sodium chicken stock
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp black pepper
1 bay leaf
1 1/2 cups frozen corn
1 tbsp chopped cilantro, optional
7 corn tortillas
vegetable oil

1.  Place chicken, tomatoes, enchilada sauce, onion, jalapenos, and garlic into a slow cooker. Pour in water and chicken stock , 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.

The start of something tasty

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.

No need to deep-fry to get these crispy

4.  Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup. 

This even LOOKS comforting