Healthier Slow-Cooker Chicken Tortilla Soup

Ingredients

• 2  banana peppers chopped
• 1  bay leaf 
• 15 ounce canned tomatoes whole peeled mashed canned
• 14.3 ounce chicken broth reduced-sodium canned
• 1 teaspoon chili powder 
• 1 tablespoon cilantro leaves chopped
• 7  corn tortillas 
• 1 teaspoon cumin 
• 10 ounce enchilada sauce canned
• 10 ounce regular corn frozen
• 2 cloves garlic minced
• 0.3 teaspoon ground pepper black
• 1 medium onion chopped
• 1 teaspoon salt 
• 1 pound chicken breasts boneless skinless cut into strips
• 2 cups water 

Equipment

• baking sheet
• oven
• slow cooker

Directions

1. Place chicken, tomatoes, enchilada sauce, onion, banana peppers, and garlic into slow cooker.
2. Pour in water and chicken broth. Season with cumin, chili powder, salt, ground pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Lightly coat both sides of tortillas with cooking spray.
5. Cut tortillas into strips, then spread on a baking sheet.
6. Bake in preheated oven until crisp, 10 to 15 minutes.
7. Sprinkle tortilla strips over soup.