Slow-Cooker Chicken Enchilada Soup

Ingredients

• 0.3 tsp pepper black
• 4 oz chili peppers green chopped canned
• 15 oz canned tomatoes whole peeled canned
• 1 cup four cheese shredded mexican style kraft finely
• 2 cups chicken broth 
• 1 tsp chili powder 
• 1 lb meat from a rotisserie chicken cooked
• 7  corn tortillas 
• 1 tsp cumin 
• 0.3 tsp basil leaves dried
• 1 Tbsp cilantro leaves fresh chopped
• 10 oz regular corn frozen
• 1 tsp garlic powder 
• 12 servings olive oil 
• 10 oz enchilada sauce red canned (mild sauce)
• 1 tsp salt 
• 2 cups water 

Equipment

• baking sheet
• oven
• potato masher
• slow cooker

Directions

1. PLACE all of the ingredients (besides the corn tortillas, olive oil, and cheese) into the slow cooker.
2. COOK on low for 6-8 hours.
3. AFTER the 6-8 hours take a potato masher and mash up the tomatoes. This should also shred the chicken, but if you would like the pieces smaller you can shred the chicken inside the crock pot.
4. PREHEAT the oven to 350F. Rub olive oil on both sides of the corn tortillas (add salt if desired) and cut into thin strips.
5. Place on a baking sheet for about 10 minutes.