I don’t know about you, but I am constantly trying to find some different and EASY to make. Serve this with some Mexican cornbread.

 
What You Need!!!!!
1 pound shredded, cooked chicken
1-15 ounce can whole peeled tomatoes
1-10 ounce can enchilada sauce
1 onion, diced
1-4 ounce can green chile peppers, chopped
2 garlic cloves, minced
2 cups water
1-14 1/2 ounce can low sodium 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 peas
Vegetable oil
7 soft corn tortillas, cut into strips
1/2 cup sour cream

Make It!!!!
1. Combine chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic to crock pot; add water and broth and sprinkle with cumin, chili powder, salt, pepper, and bay leaf; stir in corn and cover with lid.
2. Cook on low for 6 to 8 hours or high for 3 to 4 hours.
3. When ready to serve, preheat oven to 200 degrees F and brush a baking sheet with oil. Place tortilla strips on baking sheet and bake 10 to 15 minutes or until crispy.
4. Top soup with sour cream and tortilla strips.

Buon Appetito Always~ Mangia!!!!

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