Crock Pot Chicken Tortilla Soup

• 1 lb cooked chicken, shredded
• 15 ounces crushed tomatoes
• 10 ounces red enchilada sauce
• 1 medium onion, chopped
• 4 ounces green chili peppers, chopped
• 2 garlic cloves, minced
• 2 cups water
• 14 12 ounces chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 14 teaspoon pepper
• 1 bay leaf
• 10 ounces frozen corn
• 1 tablespoon cilantro, chopped
• 7 corn tortillas

1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into crock pot.
2. Add water, chicken broth, cumin, chili powder, salt, pepper, and bay leaf.
3. Stir in corn and cilantro.
4. Cover, and cook on low for 6-8 hours or on high for 3-4 hours.
5. Preheat oven to 400.
6. Cut tortillas into strips, then spread on a baking sheet.
7. Bake until crisp, about 10-15 minutes.
8. To serve, sprinkle tortilla strips over soup.

chicken, tomatoes, enchilada sauce, onion, green chili peppers, garlic, water, chicken broth, cumin, chili powder, salt, pepper, bay leaf, corn, cilantro, corn tortillas

Taken from www.food.com/recipe/crock-pot-chicken-tortilla-soup-210968 (may not work)