All those in favor of tasty & quick Mexican flavored soup say "Aye"!

Aye Aye!

I love Mexican food... so much so that I dream of visiting Chicago one day just to go to Rick Bayless' restaurant!

I adapted this recipe from one I found on a website that is put together by the local Nest board and it is certainly a great resource for all sorts of deliciousness!! I'm always looking for good slow cooker recipes since I work late and the husband's idea of cooking a good meal is calling for takeout.

Enjoy :)

Slow Cooker Chicken Tortilla Soup

Ingredients

• 
  

  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 chili powder

  
  


• 
  

  1 teaspoon salt

  
  


• 
  

  1/4 teaspoon black pepper

  
  


• 1 (10 ounce) package frozen corn


• vegetable oil

Directions

1. 
   

   Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with chili powder, salt, pepper. Stir in corn. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.

   
   


2. 
   

   Serve with a dollop of sour cream and avacado slices.