Crock Pot -Chicken Tortilla Soup

Ingredients

• 1 lb shredded cooked chicken
• 1 (15 ounce) cans whole canned tomatoes, mashed
• 1 (10 ounce) cans enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) cans chopped green chili peppers
• 2 garlic cloves, minced
• 1 cup water
• 1 (14 1/2 ounce) cans chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 (10 ounce) packages frozen corn
• 1 tablespoon chopped fresh cilantro

Directions

1. Place chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic into a slow cooker.
2. Pour in water and chicken broth.
3. Season with cumin, chili powder, salt, pepper, and bay leaf.
4. Stir in corn and cilantro.
5. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
6. Garnish with fresh tortilla strips or tortilla chips.