While I’m waiting for a professional to come fix my hot water so I can get ready to go see John Prine play (#lifelongdreams!) with Amber tonight, I remembered to post the requested recipe for tortilla soup. Which I might actually be eating just a tiny bit of before dinner. Shut up.

I serve it with toasted tortilla strips (brush both sides of a flour tortilla with olive oil, slice thinly in to two inch long strips and bake on a cookie sheet around 400 degrees until crisp and just starting to turn golden) and fresh chopped avocado.

Slow-Cooker Chicken Tortilla Soup

(from allrecipes.com)

Original Recipe Yields 8 servings (NOTE: I usually double the recipe to fill the crockpot. And me for a few days. )

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 cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 tablespoon chopped cilantro
• 7 corn tortillas
• 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 cumin, chili powder, salt, pepper, and bay leaf. Stir in cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.