Does anyone have a slow cooker recipe for chicken tortilla soup?

Thanks!Does anyone have a slow cooker recipe for chicken tortilla soup?
CHICKEN TORTILLA SOUP





1 large onion, chopped


2 Tbsp veg. oil


2 cloves chopped garlic


1 (4 oz.) can green chilies and juice


2 (15 oz) cans stewed tomatoes


2 (15 oz) cans chicken broth


2 tsp. worcestershire sauce


1¼ teaspoon hot sauce


2 chicken bouillon cubes


1 tsp. each salt, pepper, cumin, chili powder, and sugar


1½ cups water


1 cup (or more) chopped cooked chicken meat





Saute' one chopped onion in 2 tablespoons of oil. Add the rest of the ingredients. Simmer for 45 minutes to an hour.





To serve, crush tortilla chip in your soup bowl. Top with soup, cheddar cheese, and slices of avocado.


--------------------------








Chicken Tortilla Soup, Slow-Cooker





1 onion, chopped


1/2 small red bell pepper, chopped


1 jalapeño pepper, seeded and minced


3 cups chopped cooked chicken


6 cups chicken broth


1 (14.5-ounce) can petite diced tomatoes


1 (15.25-ounce) can corn


1 (10-ounce) can diced tomatoes and green chilies


1 tablespoon chili powder


2 teaspoons ground cumin


1/2 teaspoon salt


Vegetable oil


1 (11.5-ounce) package corn tortillas, cut into 1/2-inch strips


1 teaspoon salt


Garnish: shredded cheese, sour cream, avocado slices





Combine remaining ingredients except garnishes in a 5-quart slow cooker. Cook on Low for 8 hours.





In a Dutch oven, pour vegetable oil to a depth of 1/2 inch. Heat oil to 350° over high heat on stovetop.


Fry tortilla strips, in batches, for 2 minutes, or until golden brown. Drain on paper towels. Sprinkle with salt; set aside.





Top each serving with tortilla strips, cheese, sour cream, and avocado, if desired.





--Taste of the South, Winter 2006Does anyone have a slow cooker recipe for chicken tortilla soup?
===


Slow-Cooker Chicken Tortilla Soup





1 pound shredded, cooked chicken


1 (15 ounce) can whole peeled tomatoes, mashed


1 (10 ounce) can enchilada sauce


1 medium onion, chopped


1 (4 ounce) can chopped green chile peppers


2 cloves garlic, minced


2 cups water


1 (14.5 ounce) can chicken broth


1 teaspoon cumin


1 teaspoon chili powder


1 teaspoon salt


1/4 teaspoon black pepper


1 bay leaf


1 (10 ounce) package frozen corn


1 tablespoon chopped cilantro


7 corn tortillas


vegetable oil





Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.


Preheat oven to 400 degrees F (200 degrees C).


Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.


Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.





======================================…
http://allrecipes.com/Recipe/Slow-Cooker…





http://www.recipezaar.com/Crock-Pot-Chic…





http://www.thathomesite.com/forums/load/…





http://southernfood.about.com/od/crockpo…





http://crockpot.cdkitchen.com/recipes/ca…





http://jeremy.zawodny.com/blog/archives/…