Crock Pot Chicken Tortilla Soup

• 1 lb boneless chicken, cooked and shredded
• 1 (15 ounce) can crushed tomatoes
• 1 (10 ounce) can red enchilada sauce
• 1 medium onion, chopped, 1/2 c dry minced onion can be substituted
• 1 (4 ounce) can chopped green chilies, UNdrained
• 2 garlic cloves, minced
• 2 cups water
• 1 (14 1/2 ounce) can chicken broth, can use water as well and add boullion
• 1 (15 ounce) can whole kernel corn, drained
• 1 (15 ounce) can beans, black, pinto, kidney, white, DRAINED AND RINSED
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/4 teaspoon bay leaf, crushed
• 1 tablespoon dried cilantro
• corn tortilla strips or chips
• monterey jack cheese or monterey jack pepper cheese, shredded
• Optional
• sour cream & guacamole

1. Combine all ingredients in greased 4 1/2 to 6 quart slow cooker
2. Cover and cook on low heat 6-8 hrs or on high 3-4 hrs (everyone's crockpot is different, adjust accordingly).
3. Top with shredded pepper or monterey jack cheese, guacamole or sour cream.
4. Serve with tortilla strips or chips, sometimes I even make cheese quesadillas.
5. VARIATION- Add 1 c shredded carrots or zucchini at beginning of cook time.

chicken, tomatoes, red enchilada sauce, onion, green chilies, garlic, water, chicken broth, whole kernel corn, beans, cumin, chili powder, bay leaf, cilantro, corn tortilla, cheese, sour cream

Taken from www.food.com/recipe/crock-pot-chicken-tortilla-soup-391064 (may not work)