Slow-Cooker Chicken Tortilla Soup

• 4 large chicken breasts (whole)
• 1 (15 ounce) can petite tomatoes,
• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 2 cans of Rotel
• 2 cloves garlic, minced
• 2 cups water
• 1 (14.5 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 cilantro

1. DIRECTIONS
2. 1. Place chicken, tomatoes, enchilada sauce, onion, Rotel, and garlic into a slow cooker.
3. 2. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf.
4. 3. Stir in corn and cilantro.
5. 4. Cover, and cook on Low setting for 10 to 12 hours or on High setting for 6 to 8 hours.
6. 5. Before serving, remove the chicken and shred it with two forks and return it to the soup.
7. 5. To serve, crush up tortilla chips over soup.
8. Variation:
9. Some people rather cook their chicken before putting it into the crock pot, so that they can cut it into cubes.
10. You can use green enchilada sauce instead of red. It's really a matter of preference. If you are using the green sauce, you can skip the chili powder.
11. I also used canned whole kernel corn once, but put it in at toward the end of cooking so the corn wouldn't be too mushy--it worked fine.
12. Also, you can make your own tortilla strips, but it's really just a matter of preference and ease. I prefer to use store bought chips.

chicken breasts, petite tomatoes, enchilada sauce, onion, garlic, water, chicken broth, cumin, chili powder, salt, black pepper, bay leaf, corn, cilantro

Taken from www.epicurious.com/recipes/member/views/slow-cooker-chicken-tortilla-soup-50010971 (may not work)