Recipe of the Day - Slow Cooker Chicken Enchilada Soup (3.5.12)

So, our forecast is calling for a chilly couple of days this week, and nothing makes for a better soup night than snow and temps in the teens, so I decided to add this into my rotation this week. And this soup is DELICIOUS! It also makes a lot and reheats really well. I did find the first time that when I added the strips in, they really didnt dissolve, so I am going to put them in with everything else and see how it turns out letting them cook the entire 6 hours. (If it doesn't work out, I will let you all know). I know the list of ingredients seems long but it's actually pretty simple - and to speed up the process, I cooked the chicken ahead of time (or you can use rotisserie) and cut up the tortilla strips ahead of time as well.

SLOW COOKER CHICKEN ENCHILADA SOUP

3 c chicken stock
2 c cooked, shredded chicken
2 cloves garlic, minced
1 tsp ground cumin
2 tsp chili powder
Salt and pepper, to taste
1 (14.5 oz) can diced tomatoes
1 (10 oz) cans diced tomatoes with green chilis
1 (16 oz.) can red beans, rinsed and drained
2 cups frozen corn
1 (6 oz) can tomato paste
2 large flour tortillas, cut into thin, 2-inch long strips
1 c shredded pepperjack or Monterry jack cheese
1/2 c sour cream

In a slow cooker, combine everything except the tortilla strips, shredded cheese, sour cream, and cilantro. Cover and cook on low for about 4 hours.
Stir in tortilla strips and shredded cheese.
Cook for an additional 2 hours on low, or until tortilla strips have dissolved into the soup and thickened it.
Just before serving, stir in sour cream and cilantro. Top with additional garnishes and serve.