Directions:
- Combine chicken, tomatoes, enchilada sauce, onion, garlic and green chiles into a slow cooker. Add in the water and chicken broth, then season with chili powder, cumin, bay leaf, salt and pepper. Mix in the corn and cilantro then cover, and cook on low heat for 6-8 hours, or on High heat for 3-4 hours.
- Preheat oven to 400 degrees F.
- Brush both sides of tortillas evenly with oil then cut into strips, and place them on a baking sheet.
- Bake until crisp, around 10-15 minutes. Sprinkle tortilla strips on top of soup, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 203.66 Kcal (853 kJ) | ||
| Calories from fat | 117.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.06g | 20% | |
|---|---|---|---|
| Cholesterol | 26.93mg | 9% | |
| Sodium | 654.27mg | 27% | |
| Potassium | 257.26mg | 5% | |
| Total Carbs | 13.36g | 4% | |
| Sugars | 2.04g | 8% | |
| Dietary Fiber | 1.46g | 6% | |
| Protein | 9.58g | 19% | |
| Vitamin C | 2.2mg | 4% | |
| Iron | 1.2mg | 6% | |
| Calcium | 30.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 147.51 Kcal (618 kJ) | ||
| Calories from fat | 85.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.46g | 20% | |
|---|---|---|---|
| Cholesterol | 19.5mg | 9% | |
| Sodium | 473.89mg | 27% | |
| Potassium | 186.33mg | 5% | |
| Total Carbs | 9.68g | 4% | |
| Sugars | 1.48g | 8% | |
| Dietary Fiber | 1.06g | 6% | |
| Protein | 6.94g | 19% | |
| Vitamin C | 1.6mg | 4% | |
| Iron | 0.8mg | 6% | |
| Calcium | 21.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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