Crock Pot -Chicken Tortilla Soup

• 1 lb shredded cooked chicken
• 1 (15 ounce) can whole canned tomatoes, mashed
• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chili peppers
• 2 garlic cloves, minced
• 1 cup water
• 1 (14 1/2 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 fresh cilantro

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.

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

Taken from www.food.com/recipe/crock-pot-chicken-tortilla-soup-190382 (may not work)