In Crock-pot, combine the shredded chicken, whole tomatoes, enchilada sauce, onion, green chilis and garlic. Add the eater, chicken broth, cumin, chili powder, salt, pepper and bay leaf. Stir in the corn and cilantro. Cover and cook on low 6-8 hours or on high 3-4 hours.
Preheat oven to 400F. Lightly brush both sides of tortillas with vegetable oil. Cut the tortillas into strips that are 2.5-in long and 0.5-in wide. Spread the tortilla strips onto a baking sheet. Bake, turning occasionally, until crisp, 5-10 minutes. Sprinkle tortilla strips and grated Parmesan cheese over soup.
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|Serving Size: 1 Serving (358g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 88 (18%)|
|Amt Per Serving||% DV|
|Total Fat 9.8g||13 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 59.5mg||18 %|
|Sodium 655mg||23 %|
|Potassium 649.5mg||17 %|
|Total Carbohydrate 75.7g||22 %|
|Dietary Fiber 10.9g||43 %|
|Sugars, other 64.9g|
|Protein 28.3g||40 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 489
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