DIRECTIONS
In a slow cooker, add the chicken, tomatoes, enchilada sauce, onion, green chiles and garlic.
Mix to coat and pour the water and chicken broth over the chicken.
Season with cumin, chili powder, salt, pepper and bay leaf.
Mix in the corn beans and cilantro.
Cook cover on low for 6 to 8 hours or on high for 3 to 4 hours.
In a baking sheet, spread the tortillas strips after you brush both sides with oil and bake for 10 to 15 minutes in a preheated oven to 400°.
Before serving, sprinkle the tortilla chips over the hot soup and enjoy !
NUTRITIONAL INFORMATION
Servings Per Recipe: 8
Amount Per Serving: Calories: 262, Total Fat: 10.8, Saturated Fat: 2.5, Cholesterol: 45, Sodium: 893, Total Carbohydrates: 24.7, Sugars: 4.4, Dietary Fiber: 3.8,, Protein: 18
7 WW SP
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