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
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1 pound shredded, cooked chicken
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1 (15 ounce) can whole peeled tomatoes, mashed
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1 (10 ounce) can enchilada sauce
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1 medium onion, chopped
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1 (4 ounce) can chopped green chile peppers
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2 cloves garlic, minced
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2 cups water
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1 (14.5 ounce) can chicken broth
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1 teaspoon chili powder
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1 teaspoon salt
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1/4 teaspoon black pepper
- 1 (10 ounce) package frozen corn
- vegetable oil
Directions
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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.
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Serve with a dollop of sour cream and avacado slices.
Tags: chicken, mexican, slow cooker, soup