slow-cooker chicken tortilla soup

• 1 onion
• 4 chicken breast (frozen)
• 2 clove garlic (minced)
• 2 can chopped mild green chile peppers (4oz)
• 1 can diced tomatoes (15oz)
• 1 can mild red enchillada sauce (15oz)
• 1 tsp each cumin, chili powder, salt
• 1/4 tsp pepper
• 1 bay leaf
• 1 packages frozen corn (10oz)
• 1 bunch cilantro (chopped)
• 1 lime wedges, shredded Parmesan cheese, sour cream, avocado slices, tortilla chips for serving

1. place the chopped onion in the bottom of the slow cooker
2. Layer the frozen chicken breast on top
3. Add the diced tomatoes and their juice, green chiles, enchilada sauce, garlic, chicken broth, spices, and bay leaf
4. cook on low for 6 to 8 hours
5. remove bay leaf
6. remove chicken to a plate and shred with two forks.
7. Return to slow cooker.
8. Stir in corn, and continue to heat until corn is hot
9. Add a handful of chopped cilantro
10. serve with a squeeze of fresh lime juice, shredded parmesan cheese, sour cream, avocado and tortilla chips for satisfying meal in a bowl

onion, chicken, clove garlic, green chile peppers, tomatoes, red enchillada sauce, cumin, pepper, bay leaf, frozen corn, cilantro, lime wedges

Taken from cookpad.com/us/recipes/335816-slow-cooker-chicken-tortilla-soup (may not work)