Recipe: Crockpot Chicken Tortilla Soup
Description: My husband and I love this soup.  I think it tastes allot like the soup in Mexican Restaurants.
Ingredients: [{"text": "1-1/2 pound(s) chicken breasts, boneless and skinless"}, {"text": "15 ounce(s) whole tomatoes"}, {"text": "1 package(s) taco seasoning mix"}, {"text": "1 medium onion, chopped"}, {"text": "4 ounce(s) chopped green chilies"}, {"text": "1 clove(s) garlic, minced"}, {"text": "2-3/4 cup(s) water"}, {"text": "14-1/2 ounce(s) chicken broth"}, {"text": "1 teaspoon(s) cumin"}, {"text": "1 teaspoon(s) chili powder"}, {"text": "1 teaspoon(s) salt"}, {"text": "1/4 teaspoon(s) ground black pepper"}, {"text": "1 - bay leaf"}, {"text": "1 cup(s) fresh or frozen corn"}, {"text": "6 - whole corn tortillas"}, {"text": "2 tablespoon(s) vegetable oil"}, {"text": "- shredded cheddar cheese"}]
Instructions: Cook and shred chicken.  Combine in crockpot with all ingredients except toritllas, & oil.  Cook on low 6-8 hours or high 3-4 hours.
Preheat oven to 400 degrees.  Cut tortillas into strips and place on baking sheet, brushing lightly with oil.  Bake 5-10 minutes or until crisp.  Immediately before serving, sprinkle tortilla strips over soup and serve with shredded cheddar cheese on top.
